Orange beef schnitzel

New Zealand is one of the countries that produced world best beef, and orange is cheap at this season, why not try a fusion orange beef schnitzel to pamper ourselves, a dish that costs little yet looks expensive!

Ingredients

4 pieces	Beef schnitzel (Main)
2 Tbsp	Self raising flour
1 large	Shallot, brunoise
2 cloves	Garlic, Mince
1 bag	Mesclun leaves, Accompaniment
3 cups	Steamed jasmine rice, Accompaniment
1 cup	Orange juice, Fresh squeeze
1 tsp	Orange peel, Grated
½ handful	Fresh mint
½ handful	Fresh coriander
1 cup	Canola oil
4 Tbsp	White wine
1 pinch	Cayenne pepper
1 tsp	Salt
½ tsp	Freshly ground black pepper
1 tsp	Honey
½ tsp	Wine vinegar
1 large	Tomato, Concase and Brunoise

Directions

1. Cover the beef schnitzel with a thin layer of flour seasoned with a pinch of salt and pepper. In a non-stick pan, add oil, heat up and then add the schnitzel one piece at a time. Transfer to rest on paper napkin. Cut each schnitzel into 5 bite-size pieces with a scissor
2. To prepare the orange sauce - use the same pan with the remaining oil, add shallot, cayenne and garlic, sweat onion with salt and pepper until caramelized.
3. Deglaze with orange juice, wine vinegar and white wine, reduce, then add honey corn starch, season with salt and pepper.
4. In a warm serving plate, add Mesclun leaves to the center, top up with 5 pieces of cut-schnitzel, add some orange sauce, then garnish with mint and coriander leaves. Add a big scoop of rice at the side, then garnish the rest of the plate with brunoise tomatoes