Wallaby Schnitzel with Forking Mint Slaw
Serves 4
Ingredients
- 800 g wallaby, trimmed
- 80 ml Glasseye Creek Forking Mint Sauce
- 300 g finely shredded cabbage
- 1 crisp apple, julienned
- 1 lemon
- 2 tbsp olive oil
- Sea salt and freshly ground black pepper
- 1 cup plain flour
- 2 eggs, beaten
- 2 cups panko breadcrumbs
- Neutral oil, for shallow-frying
Method
1. Slice the meat into four even portions. Place between baking paper and gently pound to 5-7 mm thick; season both sides.
2. Set up three dishes with flour, beaten egg mixed with 1 tbsp sauce, and breadcrumbs. Coat each piece in that order, pressing the crumbs on firmly.
3. Make the slaw with the cabbage, apple, lemon and remaining sauce; season and refrigerate.
4. Heat 1 cm oil to 175°C. Fry the schnitzels for 2-3 minutes per side until crisp, golden and cooked through. Drain on a rack.
5. Serve immediately with the slaw and lemon wedges.
Sauces in this recipe
Get the good stuff for your next cook-up.
Forking Mint Sauce
$15.95 NZD
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