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Mediterranean schnitzels

Name: Mediterranean schnitzels
Yield: 4
Ingredients: 500 g Beef schnitzel (Main); ⅓ cup Plain flour; 1 tsp Dried oregano; 1 tsp Basil; 3 Tbsp Olive oil; 1 Lemon, finely grated rind and juice; ½ cup Kalamata olives, pitted; 2 Tbsp Capers, rinsed and drained; 4 Tbsp Extra virgin olive oil

for 4 people

Jan Bilton

Food writer and cookbook author.

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

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

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

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.
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