Cheese Schnitzel With Jersey Royals And Beetroot Salad


Preparation time:10 minutes

Cooking time:35 minutes

Serves:Serves 4

For the schnitzel:

4 medium slices of mild cheddar cheese

100gm flour for dusting

4 whole eggs (beaten)

8 slices of bread (crust off and made into breadcrumbs)

Olive oil for frying

For the salad:

6 pieces asparagus, cut at a 45 degree angle

2 medium carrots cut into thin slices

1 red pepper cut into fine strips

1 medium red onion cut into wedges and separated

500gm Jersey Royals boiled in salted boiling water

300 gm baby beetroot, boiled

Salt and pepper for seasoning

Jersey Royal Recipes

Cheese schnitzel with Jersey Royals and beetroot salad


Method for preparing the schnitzel:

Cut the cheese into 0.5cm thick slices and dip it in the egg, flour and breadcrumbs

In a pan shallow fry the cheese, turning only once with a spatula. When nice and golden brown remove carefully and place on absorbent paper

Method for preparing the salad:

Place the beetroot in cold water and bring to boil and simmer until it is cooked to your liking (about 30 minutes).

In a separate pan do the same with the Jersey Royals (about 20 minutes)

Blanch the asparagus and carrot strips in boiling salted water (about 3 minutes)

Toss all the salad ingredients together with a knob of butter and season with salt and pepper to your liking

Serve the schnitzel and the salad together