Recipe: Vienna Schnitzel

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Tony Ferguson Recipe of the Week:

Is a mouth watering Vienna Schnitzel consisting of two tender rump steaks coated freshly crushed garlic, pepper and salt, ground cumin and herb seasoning. Served on a bed of Notatoes with a side salad, mushrooms and gravy.

Serves two adults.

Ingredients

  • 2 x 100g Rump steak beaten with a mallet to flatten
  • 1 Egg, beaten
  • 2 Cloves of garlic, crushed
  • Pepper and salt
  • ¼ Cup Tony Ferguson Fibre
  • 1 Teaspoon of garlic & herb seasoning
  • 1 Teaspoon ground cumin
  • Salt and Cracked pepper as desired
  • 1 tablespoon olive oil

Method

  1. Rub both sides of the steak evenly with the crushed garlic and cumin, then season with salt and cracked pepper as desired
  2. In a large plate evenly spread the fibre and then sprinkle with herb and garlic seasoning and a pinch of salt, then combine
  3. Crumbing the schnitzel: Dip the steak into the beaten egg, then crumb on both sides with the fibre mix
  4. Heat the olive oil in a medium fry pan on medium heat then toast the schnitzel until golden on either side
  5. Serve immediately

Serving Suggestion

Serve on a bed of Notatoes, with a side salad and Mushrooms and Gravy

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