Home made Beef Schnitzel & Salad

• 1 kg beef scotch-fillet, cut thinly (around 5mm-thick), makes about 14 pieces. The scotch-fillet I bought in the supermarket is already pre-cut.
• 2 – 3 eggs, lightly beaten
• 1 cup plain flour
• 1½ cup breadcrumbs
• 4 tablespoons grated parmesan
• 2 tablespoons dried chives or mixed herbs
• lemon rind from 1 lemon
• ½ teaspoon ground black pepper
• ½ teaspoon salt
• olive oil to pan-fry

Step 1. Slightly flatten each of the beef slices in between cling wraps using a rolling pin.

Step 2. To make the coating, combine the breadcrumbs, parmesan, chives/mixed herbs, lemon rind, salt and pepper in a mixing bowl.

Step 3. Put the plain flour, beaten eggs and the coating mixture into separate flat plates. Dip each of beef slices firstly into the plain flour, secondly to the eggs, and then lastly to the breadcrumbs mixture and coat well.

Step 4. Pre-heat the oven to 150ºC (Using the oven is optional; putting the schnitzel in the oven will make it more crispy). Heat a non-stick frying pan over a medium fire and pour the oil. Pan-fry the schnitzels in batches about 3 minutes on each side. Place the schnitzels on a baking tray and put them in the oven for 10 minutes or so to crisp the schnitzels. Schnitzel is ready to serve.