Schnitzel with Stir-Fried Brussels Sprouts, Potato & Bacon

Serves 4

Prep time: 20 mins

Cooking time: 30 mins

Ingredients

500 g beef schnitzel
2 tbsp plain flour
2 eggs beaten
100 g panko breadcrumbs
3 tbsp grated Parmesan cheese
4 tbsp canola oil
600 g Carb-Lite potatoes cut into 1cm cubes
125 g streaky bacon chopped
¼ C walnuts roughly chopped
300 g brussels sprouts trimmed and finely shredded
1 clove of garlic crushed

Instructions

Step 1
Bring a pot of salted water to the boil. Add the potato cubes and simmer for 8–10 minutes until just tender. Drain and set aside.

Step 2
Place flour, beaten eggs and panko mixed with parmesan if using, into three separate shallow bowls. Season each with salt and pepper. Coat each piece of beef in flour, then egg, then breadcrumbs.

Step 3
Heat a good film of oil in a large frying pan over medium-high heat. Fry the schnitzels for 3–4 minutes per side until golden and cooked through.

Step 4
At the same time heat another film of olive oil in a large frying pan. Add the chopped bacon and fry for 3–4 minutes until golden. Add the potatoes and fry for 6–8 minutes until crisp and lightly browned. Stir in the shredded Brussels sprouts and garlic, and cook for a further 4–5 minutes until softened and caramelised. Add the chopped walnuts and season with salt and pepper.

Step 5
Serve the schnitzel with the stir-fry alongside.

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