Quick & Easy

Schnitzel with caper herb mash and anchovy mayonnaise

schnitzel with caper herb mash and anchovy mayonnaise


Caper herb mash
Anchovy mayonnaise


1.Using meat mallet, pound each steak between sheets of plastic wrap until 5mm thick.
2.Place flour in medium shallow bowl; whisk egg and milk in separate medium shallow bowl. Combine breadcrumbs and cheese in a third medium shallow bowl.
3.Coat schnitzels, one at a time, in flour, then egg mixture, and finally breadcrumb mixture. Place schnitzels, in single layer, on tray. Cover; refrigerate.
4.To make caper herb mash, boil, steam or microwave potato until tender; drain. Mash potato in large bowl with cream and butter; cover to keep warm. Stir in capers and herbs just before serving.
5.Meanwhile, to make anchovy mayonnaise, whisk ingredients in small bowl until combined.
6.Heat oil in large frying pan; shallow-fry schnitzels, in batches, until browned both sides and cooked as desired. Drain on absorbent paper; cover to keep warm.
7.Divide caper herb mash and schnitzels among serving plates; drizzle with anchovy mayonnaise.

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