This three-cheese sirloin schnitzel is a delicious, savoury dish that combines a tenderized sirloin steak with a crispy coating made of panko breadcrumbs, fresh herbs, Parmigiano, gouda and feta cheese. The result is a flavorful and cheesy schnitzel that pairs perfectly with Sabato Béarnaise sauce and a side of shaved fennel and haricot bean salad. Match with Pruno Ribera del Duero.

Serves 8

Sirloin schnitzel:
1kg piece of sirloin steak, cut across the grain into 8 even pieces
400g of panko breadcrumbs (or gluten-free panko breadcrumbs)
Zest of 1 lemon
2 Tbsp Italian parsley, finely chopped
2 Tbsp chives, finely chopped
100g Montanari Parmigiano Reggiano, finely grated
100g Clevedon Buffalo Gouda, finely grated
100g Zany Zeus classic Feta, finely grated or crumbled
200g Giromoloni organic 00 flour (or Sabato gluten-free flour)
Sal de Añana fine salt
Spice Trader black pepper
3 eggs, whisked
Pons traditional extra virgin olive oil (EVO), for frying

Preheat oven to 180°C. Place a piece of sirloin on a chopping board and using a rolling pin bash it until it is half its original thickness. Repeat with each piece of sirloin.

Place the flour in a bowl and season with salt and pepper, whisk the eggs in a separate bowl and in a third bowl mix together the panko breadcrumbs, lemon zest, herbs and grated cheese, until well combined.

Dust each piece of sirloin in the seasoned flour, then dip in the egg wash and finally dip in the breadcrumb crust. Place on a tray while you prepare the remaining pieces of schnitzel.

Heat the oil in a fry pan over medium heat. Fry the crusted schnitzel in batches for 2-3 minutes on each side, until golden brown and then place in the oven for 3-4 minutes to finish.

Nduja vinaigrette:
100ml Janiroc EVO
2 Tbsp Callipo nduja
2 Tbsp Pons sherry vinegar
Talatta anchovies in olive oil

Place all the ingredients in a food processor and blend until smooth.

Haricot bean and fennel salad:
1 large fennel bulb (or two small), stalks removed
3 Tbsp lemon juice
3 Tbsp Janiroc EVO
1 red onion, finely sliced
1 Tbsp garlic, minced
2 Tbsp thyme, finely chopped
1 720g jar El Navarrico haricot beans, drained
½ 225g jar El Navarrico sliced pimientos, drained
120g baby spinach leaves
Sal de Añana fine salt
Spice Trader black pepper
Sabato Béarnaise sauce

Cut the fennel bulb in half and remove the core. Using a sharp knife or mandolin, cut into paper-thin slices. Bring a pot of salted water to the boil and blanch the fennel for 30 seconds. Remove from the heat, refresh in ice-cold water and then drain. Pour the lemon juice and EVO over the fennel to prevent discolouration, and set aside.

Heat a splash of EVO in a saucepan over a medium heat. Add the red onion and sauté for around 5 minutes until softened. Add the minced garlic, then the thyme and cook for a further 1-2 minutes.

Add the beans and pimientos and sauté for a further 2 minutes, so all of the ingredients are warmed through. Add the fennel, baby spinach and nduja dressing to the bean mix and fold to combine. Check and adjust seasoning, as needed.

To serve:
Plate a piece of schnitzel with a portion of the dressed bean salad and Sabato Béarnaise sauce.

Recipe courtesy of Kate Fay

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