Alive and Cooking
 

Aussie Schnitzel

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  • 200 g eye fillet beef, cut into 4 pieces, 2 cm thick 
  • 4 middle cut bacon slices
  • 2 truss tomatoes, roughly sliced 
  • 2 red onions, roughly sliced
  • 1/3 iceberg lettuce, shredded 
  • 1 1/2 cups tinned sliced beetroot 
  • 5 slices jarlsberg cheese
  • 8 eggs 
  • Plain flour
  • Breadcrumbs 
  • 1/3 cup balsamic vinegar 
  • Salt and pepper 
  • Sunflower oil 
  • Extra virgin olive oil 

In a pan with a good splash of extra virgin olive oil, slide in the onions and cook until soft. Bash the beef pieces out flat. Whisk 4 eggs for egg wash, then coat the beef in flour, egg wash and breadcrumbs. Sprinkle with salt and pepper, deep fry in sunflower oil, then remove and set aside. 

In the same pan, fry the bacon and remaining eggs, then remove and set aside. Into the pan, tumble in the beetroot, pour in the vinegar and cook until thick and sticky. Layer the schnitzel with all the ingredients and serve immediately. 

Makes 4 

Aussie Schnitzel