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!
|4 pieces||Beef schnitzel|
|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|
|½ tsp||Freshly ground black pepper|
|½ tsp||Wine vinegar|
|1 large||Tomato, Concase and Brunoise|
- 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
- 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.
- Deglaze with orange juice, wine vinegar and white wine, reduce, then add honey corn starch, season with salt and pepper.
- 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