Mediterranean schnitzels

Pound the beef with a rolling pin until almost paper thin.

Ingredients

500 g	Beef schnitzel (Main)
⅓ cup	Plain flour
1 tsp	Dried oregano
1 tsp	Basil
3 Tbsp	Olive oil

Topping

1	Lemon, finely grated rind and juice
½ cup	Kalamata olives, pitted
2 Tbsp	Capers, rinsed and drained
4 Tbsp	Extra virgin olive oil

Directions

1. Cut the schnitzel into serving-sized pieces. Snip the edges. Combine the flour, seasonings and salt and peper to taste. Heat the oil in a large frying pan.
2. Quickly dredge the schnitzels in the seasoned flour. Fry in the oil for 1-2 minutes each side, until golden. Combine the topping ingredients and warm slightly. Serve the schnitzels drizzled with the topping.

See more of Jan's snazzy summer schnitzels

• Chicken schnitzels with nectarines and bocconcini
• Eggplant schnitzels with tomatoes and tarragon