This week, CW is celebrating all things footy finals. Food writer Libby Kimber helps you prepare a Grand Final feast with these recipes for a parmesan chicken schnitzel and a vegan double cheeseburger with sweet potato wedges.
Parmesan chicken schnitzel
Images and text from Step by Step with Marley Spoon by Olivia Andrews, photography by Phu Tang. Murdoch Books, RRP $39.99
- 1 rosemary sprig
- 10g flat-leaf parsley
- 1 lemon
- 200g red cabbage
- 1 carrot
- 1 small French shallot
- 1 Tbsp extra virgin olive oil
- Salt and pepper
- 40g parmesan
- 40g panko breadcrumbs
- 35g plain flour
- 1 egg
- 4 x 75g free-range chicken schnitzel fillets
- Vegetable oil, to shallow fry
Prepare ingredients: Finely chop the rosemary leaves, discarding the stems. Finely chop the parsley, including the stems. Finely grate the lemon zest, then halve the lemon. Cut one half into wedges. Finely shred the cabbage. Peel and coarsely grate the carrot. Halve the shallot, then thinly slice lengthways.
Make slaw: Juice the remaining lemon half, then add the juice to a bowl with the olive oil and season well with salt and pepper. Add the cabbage, carrot, shallot and half the parsley and toss well to combine. Set aside until ready to serve.
Prepare crumb mixture: Finely grate the parmesan and combine with the breadcrumbs, lemon zest, rosemary and remaining parsley in a medium shallow dish.
Prepare flour and egg: Put the flour in another dish and season with salt and pepper. Beat the egg in another dish.
Crumb chicken: Coat the chicken in the flour, shaking off any excess, then coat in the egg. Finally, coat the chicken in the crumb mixture, pressing to cover well.
Get ready to serve: Heat a thin layer of vegetable oil in a frying pan over medium heat. In batches, cook the chicken for 3 minutes each side or until golden and cooked through. Drain on paper towel. Season with salt and pepper. Serve the schnitzel with the slaw and lemon wedges.
Double cheeseburger with sweet potato wedges
- 400g sweet potatoes
- 50ml olive oil
- Salt and pepper
- 1 red capsicum
- 2 oregano sprigs
- 1 French shallot
- 125g cherry tomatoes
- 2 Tbsp red wine vinegar
- 1 Tbsp sugar
- 2 burger buns
- 125g haloumi
- 60g rocket
Prepare sweet potato: Preheat the oven to 220°C. Line one or two oven trays with baking paper. Scrub and cut the sweet potato into 2.5cm wedges and put on the lined tray/s. Drizzle with 2 teaspoons/1 tablespoon of the olive oil, season with salt and pepper and toss to coat. Roast for 20 minutes or until golden and tender.
Prepare relish ingredients: Meanwhile, cut four ‘cheeks’ off each capsicum and set aside. Finely chop the remaining flesh to be used in the relish, discarding the seeds and membrane. Pick the oregano leaves, discarding the stems, and coarsely chop. Finely chop the shallot.
Cook relish: Heat 1-2 tablespoons oil in a saucepan over medium heat. Cook the tomatoes, shallot and chopped capsicum for 3 minutes or until slightly softened. Using the back of a fork, lightly squash the tomatoes. Stir in the oregano, vinegar and sugar and season with salt. Cook for 10–12 minutes until thickened. Remove from the heat and allow to cool and thicken.
Cook capsicum: Meanwhile, while the relish is cooking, heat 2 teaspoons/1 tablespoon of the oil in a frying pan over medium–high heat. Cook the capsicum cheeks for 3–4 minutes each side until lightly charred and cooked through. Remove from the pan and keep warm.
Warm bread rolls: Meanwhile, cut the burger buns in half. Heat in the oven for 5 minutes or until warmed through and crusty. Cut the haloumi into four or eight slices. (Slice through the block of haloumi across the largest surface area, so the slice can fill the bun as much as possible.)
Get ready to serve: Heat the remaining olive oil in the same frying pan over medium–high heat. Cook the haloumi, in batches if necessary, for 1 minute each side or until golden. Divide the rocket among the bun bases, layer with the capsicum and haloumi, then spoon over the relish and top with the bun lids. Serve with the wedges.
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