INGREDIENTS

METHOD

· Combine flour, salt and pepper in a bowl.

· Crack eggs into second bowl and lightly beat.

· In a third bowl combine breadcrumbs, Parmesan and parsley.

· Dip beef schnitzel into flour, followed by eggs followed by breadcrumb mixture. Gently press breadcrumbs onto both sides of beef to obtain an even coating.

· Lay crumbed schnitzel onto a flat baking tray cover with plastic wrap and refrigerate for 1-2 hours before cooking or overnight.

· Heat a heavy-based frypan on a medium heat and when hot add enough oil to coat base. When oil is hot, cook schnitzel in batches for 2-3 minutes on either side or till golden brown.

· Remove schnitzel from frypan and drain on paper towels. If you have to hold cooked schnitzel for longer than a few minutes, transfer to a warmed tray without paper towels (left on paper towels the crumb layer will peel away when lifted). Keep schnitzel warm by covering with a heavy tea towel as you continue to cook remaining schnitzel.

· Serve with Lemon and Dill Sauce and Roasted Beetroot Salad.

(makes 420ml)

Dill is an under-rated herb but I love it. For a start fantastic in association with lemon, new potatoes, cucumber, fish, beef, fetta cheese, beetroot and carrots.

INGREDIENTS

METHOD

· Place chicken stock into a saucepan, bring to the boil, and simmer to reduce to 500ml.

· Place butter into a medium-sized pot and melt over a low heat. Add flour and stir for 2-3 minutes or till flour begins to smell nutty.

· Add chicken stock, ladle by ladle, stirring constantly between additions till all stock has been added and the sauce is smooth and thickened.

· Simmer for 4-5 minutes, stirring occasionally, to prevent sauce from sticking to the base of the pot.

· Add lemon juice, dill and pepper, and serve hot with Beef Schnitzel and Roasted Beetroot Salad.

Roasted Beetroot Salad

INGREDIENTS

METHOD

· Preheat oven to 200°C.

· Onto a square of aluminium foil place beetroot, lemon thyme and water. Pull corners of foil together to enclose beetroot so steam created is retained.

· Place into oven and roast for 1-1 + 1/4 hours or till beetroot is tender when skewered. Cooking time will vary according to size and freshness of beetroot. Cool.

· Peel and slice beetroot into rounds then cut into 5mm matchsticks.

· Into a medium sized bowl combine beetroot, onions, capers, chervil or tarragon, salt and pepper.

· Pour over the dressing and gently combine to coat all vegetables.

· The flavour improves if the salad is left for an hour or two before serving. Toss again just prior to serving. If possible serve at room temperature.

Red Wine Vinegar Dressing

INGREDIENTS

METHOD

· Into a small bowl place all ingredients and whisk together with a fork.