Cheese Schnitzel with Warm Jersey Royal and Beetroot Salad
- Serves:
- 4
- Ready in:
- 30 to 60 mins
Ingredients
For the salad
- 500g Jersey Royals
- 300g baby beetroot, peeled
- 6 asparagus spears, cut at a 45 degree angle
- 2 medium carrots, cut into thin slices
- 1 red pepper, cut into fine strips
- 1 medium red onion, cut into wedges
- and separated
- salt and pepper, to taste
For the schnitzel
- 4 medium slices vegetarian mild Cheddar
- 100g flour, for dusting
- 4 free-range eggs, beaten
- 8 slices of bread, no crust, made into
- breadcrumbs
- olive oil, for frying
Method
- 1
Place the beetroot in cold water and bring to boil and simmer until it is cooked to your liking (about 30 minutes).
- 2
In a separate pan, do the same with the Jersey Royals, salting the water and cooking for around 20 minutes. Aim to finish cooking both vegetables at the same time.
- 3
Meanwhile, make the schnitzels. Cut the cheese into 0.5cm thick slices and dip it in the egg, flour and breadcrumbs.
- 4
Heat some oil in a pan and shallow fry the cheese just until the crust is golden brown, turning once (carefully) with a spatula. Remove carefully and place on kitchen paper.
- 5
Blanch the asparagus and carrot strips in boiling salted water for around three minutes, and lift out with a slotted spoon. Drain the beetroot and potatoes, pop back into a warm pan with the asparagus and carrot strips, and toss with a knob of butter. Add the sliced red pepper and red onion, season generously with salt and pepper and toss again.
- 6
Serve the schnitzels balanced on top of the warm salad.
PER SERVING: 22.6g FAT (Excluding extras)
Cheese Schnitzel with Warm Jersey Royal and Beetroot Salad was taken from COOK VEGETARIAN
Download Cook Vegetarian now! Available on your Newsstand...
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For the salad
- 500g Jersey Royals
- 300g baby beetroot, peeled
- 6 asparagus spears, cut at a 45 degree angle
- 2 medium carrots, cut into thin slices
- 1 red pepper, cut into fine strips
- 1 medium red onion, cut into wedges
- and separated
- salt and pepper, to taste
For the schnitzel
- 4 medium slices vegetarian mild Cheddar
- 100g flour, for dusting
- 4 free-range eggs, beaten
- 8 slices of bread, no crust, made into
- breadcrumbs
- olive oil, for frying
- 1
Place the beetroot in cold water and bring to boil and simmer until it is cooked to your liking (about 30 minutes).
- 2
In a separate pan, do the same with the Jersey Royals, salting the water and cooking for around 20 minutes. Aim to finish cooking both vegetables at the same time.
- 3
Meanwhile, make the schnitzels. Cut the cheese into 0.5cm thick slices and dip it in the egg, flour and breadcrumbs.
- 4
Heat some oil in a pan and shallow fry the cheese just until the crust is golden brown, turning once (carefully) with a spatula. Remove carefully and place on kitchen paper.
- 5
Blanch the asparagus and carrot strips in boiling salted water for around three minutes, and lift out with a slotted spoon. Drain the beetroot and potatoes, pop back into a warm pan with the asparagus and carrot strips, and toss with a knob of butter. Add the sliced red pepper and red onion, season generously with salt and pepper and toss again.
- 6
Serve the schnitzels balanced on top of the warm salad.
PER SERVING: 22.6g FAT (Excluding extras)
Cheese Schnitzel with Warm Jersey Royal and Beetroot Salad was taken from Cook Vegetarian
DOWNLOAD COOK VEGETARIAN NOW! AVAILABLE ON YOUR NEWSSTAND...
