Prep 25 mins
Cook 50 mins
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 :-)
- 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
- 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.
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.
We enjoyed this recipe. For once I didn't change any ingredients & found it was perfect for us. It was abit difficult to roll the pork keeping the breadcrumb mixture inside. What fell out I sprinkled on top. I used my homemade canned asian plum sauce and it worked well. This one is a keeper, thanks for sharing Doreen.
Delicious! I did use veal and it was tender--but given the cost of veal, and since the sauce and stuffing are predominant flavors, I think I will use pork in the future. Since I could find no prepared "spice plum sauce," I made Recipe #136437 to use. Tart, sweet and it worked nicely. I certainly will make this again.