Recipe by Doreen Randal
I made this today and it tasted good, BUT I would use veal schnitzel instead of beef. Maybe the beef I used was from the very rear end of the schnitzel, the meat was tough, but the innards were good :-)
Top Review by Ann Parris
I haven't tried this recipe yet, but I am very familiar with schnitzel, having lived in Germany for 9 years. Rather than use veal in this recipe I suggest using boneless pork, which is what is used by the German restaurants I've eaten at here in the US use. It's also my meat of choice when I make schnitzel. Pork is light in color like veal, which also gives it an authentic look.
- 3 pieces beef schnitzel (make that veal)
- 2 cups fresh breadcrumbs
- 1 tablespoon orange rind, grated
- 1 lemon, rind of, grated
- 4 spring onions
- 2 tablespoons orange juice
- 1 teaspoon salt
- fresh black pepper, ground
- 1 (425 g) can spice plum sauce
- 1⁄2 cup orange juice, extra
- 2 tablespoons parsley, chopped
Directions See How It's Made
- Beat the schnitzel to an even thickness with a meat mallet. Cut in half.
- Put breadcrumbs in a bowl with the orange and lemon rind.
- Slice spring onions finely.
- Mix into breadcrumbs with orange juice, salt and pepper.
- Divide the crumb mixture evenly between the schnitzel, place the stuffing down the middle. Roll up the schnitzels like a parcel (secure with a tooth pick if required), and place side by side in a greased oven dish.
- Mi x plum sauce and extra orange juice together and pour over the schnitzels.
- Bake, covered, at 180 C for 40 minutes.
- Uncover and bake a further 10 minutes.
- Sprinkle parsley to serve. Just a note the plum sauce and orange juice heated together goes really well over fried sausages.
- (I had some leftover and tried it). Cheers, Doreen Doreen Randal, Wanganui.
- New Zealand.