Name: Schnitzel with caper herb mash and anchovy mayonnaise
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 4 x 150g lamb steaks; 1/4 cup (35g) plain flour; 2 eggs, beaten lightly; 1 tablespoon milk; 2 cup (140g) stale breadcrumbs; 1/2 cup (40g) finely grated parmesan cheese; vegetable oil for shallow frying; Caper herb mash; 1 kilogram large potatoes, chopped coarsely; 1/2 cup (125ml) cream, warmed; 50 gram butter, melted; 2 tablespoon baby capers, rinsed, drained; 2 tablespoon finely chopped fresh chives; 1/4 cup coarsely chopped fresh flat-leaf parsley; Anchovy mayonnaise; 1/2 cup (150g) whole-egg mayonnaise; 4 anchovy fillets, drained, chopped finely; 1 tablespoon lemon juice; 1 tablespoon warm water

Ingredients

4 x 150g lamb steaks

1/4 cup (35g) plain flour

2 eggs, beaten lightly

1 tablespoon milk

2 cup (140g) stale breadcrumbs

1/2 cup (40g) finely grated parmesan cheese

vegetable oil for shallow frying

Caper herb mash

1 kilogram large potatoes, chopped coarsely

1/2 cup (125ml) cream, warmed

50 gram butter, melted

2 tablespoon baby capers, rinsed, drained

2 tablespoon finely chopped fresh chives

1/4 cup coarsely chopped fresh flat-leaf parsley

Anchovy mayonnaise

1/2 cup (150g) whole-egg mayonnaise

4 anchovy fillets, drained, chopped finely

1 tablespoon lemon juice

1 tablespoon warm water

Method

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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