Cashew crusted schnitzel

One-and-a-quarter cups of toasted cashew nuts produces about ¾ cup of finely ground nuts for this gluten-free coating.

Ingredients

400 g	Beef schnitzel (Main)
1 large	Egg, lightly beaten
2 Tbsp	Milk, alternatively use water
¾ cup	Toasted cashew nuts, finely ground (Main)
3 Tbsp	Parmesan cheese, finely grated
4 Tbsp	Canola oil, for frying

Directions

1. Using a rolling pin, flatten the schnitzels, if necessary. Cut into serving-sized pieces. Snip the edges to prevent them curling during cooking.
2. Combine the egg and milk or water in a bowl. Combine the ground nuts and parmesan and spread on a flat plate.
3. Dip the schnitzels in the egg mixture then in the cashews, pressing in well. Place in a single layer on a flat plate. Cover and chill for 30 minutes to set the coating.
4. Heat the oil in a non-stick frying pan. Pan-fry the schnitzels on medium heat for about 2 minutes each side.
5. Great served drizzled with lemon juice.

More beef recipes from Jan

• Marinated steak and mushroom kebabs
• Aromatic Asian beef