BEEF OLIVES


COOKBOOK: Super Food Ideas

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I have no idea what they were thinking when they named this recipe ‘Beef Olives’. Let me give them some name options such as ‘antipasto schnitzel’ or ‘beef a-la-italian’ or ‘the best rolled schnitzel you’ll ever make’ !

It was some effort to put it all together but OMG it was worth every minute of it!

RECIPE: The recipe was easy to follow. I think that once you get the hang of the rolling and pinning of the schnitzel,you’re on your way to make cook a great schnitzel. The presentation is not in the large piece of schnitzel but in the slices you serve on the plate. So much colour, so much flavour!

I think this one is for the more experienced but not excluding those who would like a little challenge in the kitchen.

RECIPE

SERVES 4

1 1/2 cups breadcrumbs

1/2 cup chopped deli style antipasto medly

1 egg, lightly beaten

4 (350g) beef schnitzels - uncrumbed

1 tablespoon olive oil

500g jar tomato and basil pasta sauce

100g salad leaves

Combine breadcrumbs, antipasto and egg in a bowl.. Season with salt and pepper. Spoon 1/4 spoon of the mixture onto the short end of the schnitzel. Fold in sides and roll up to enclose filling.

Secure with toothpicks.

Repeat with the remaining bread mixture and schnitzels.

Heat oil in a frying pan over medium -high heat. Cook beef in batches, for 2-3 minutes or until browned. Transfer to plate.

Add pasta sauce to pan. Cover, bring to boil and then simmer. Bring beef to sauce. Slice and serve with green salad.

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