Beef Schnitzel with Spinach RecipeOrigin: Germany Period: Traditional |
Ingredients
4 beef roulades (thinly-sliced top roast)
Beef Schnitzel with Spinach Preparation:Method:Trim the meat or cut into the desired size then dip the meat in the flour before dipping in the beaten egg and then dipping in breadcrumbs seasoned with salt and black pepper. Ensure that the breadcrumbs completely cover the meat. Add a little oil to a pan and when hot use to fry the meat over medium heat. Continue cooking until browned all over and cooked to your desired level of done-ness. In the meantime add about 4 tbsp olive oil to a large pot and use to fry the onion for about 4 minutes. Wash and drain the spinach then add to the pot along with the onion. Cover the pan and steam gently for about 3 minutes, or until the spinach has wilted down. Drain away the excess moisture and wring the spinach then chop. Return to the pan along with the lemon juice and cream. Season to taste with salt and black pepper then heat through. Divide the spinach mix between four plates, sit the fried beef roulades on top and serve. |
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