Preparation time is 20minutes
Cook time is 25minutes
Total time is 45minutes
Serve is for 4 people
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Difficulty level: 3 out of 4
13 Ingredients
Number of servings
4
- 1/2 cup plain flour
- 4 corn cobs, husks removed
- 1teaspoons Italian herbs
- 1 lemon, wedges (to serve)
- 1/4 cup parmesan cheese, finely grated
- 1 pinch pepper
- 1/4 cup whole egg mayonnaise
- 200grams classic coleslaw
- 4 beef schnitzels
- 1/2 cup rice bran oil (to shallow fry)
- 2 free-range eggs, lightly beaten
- 1 cup breadcrumbs
- 1 pinch sea salt ground (to taste)
Nutrition per serving
3850kJ / 918Cal
3850 Kilojoules or 918 Calories
44% of daily energy intake*
Protein
31.8grams
Fat
59.8grams
Carbs
60.2grams
Sugars
11.2grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 4
Place the seasoned flour in a large shallow bowl. Combine the eggs and cheese in another shallow bowl and the herbs and breadcrumbs in separate large shallow bowl. Season the breadcrumbs with salt and pepper, stir to combine. Coat each schnitzel in the flour, followed by the egg wash, then the herbs and breadcrumbs. Set aside on a plate.
Step 2 of 4
Heat a chargrill pan over medium-high heat and cook corn for 10 minutes, turning often, until charred. Season.
Step 3 of 4
Meanwhile, add enough oil to a large non-stick frying pan to come 1cm up the side and heat over medium heat. Cook the schnitzels for 2 minutes each side or until lightly golden. Transfer to a board lined with kitchen paper. Repeat with remaining schnitzels.
Step 4 of 4
In a medium bowl combine coleslaw and mayonnaise. Season. Serve the schnitzels with corn, coleslaw and lemon wedges.
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