Ginger schnitzels with tropical salsa
- Cut schnitzel in half and gently roll until thin with a rolling pin.
- Mix flour and salt together on a plate. Mix breadcrumbs, ground ginger and lemon pepper together on another plate. Dip schnitzels into flour, then into egg mixture (use 2 lightly whisked eggs combined with 2 tbsp water) and finally coat well with breadcrumb mixture. Refrigerate for 15 minutes.
- Heat oil and butter in a frying pan and quickly fry schnitzels on both sides.
- Meanwhile, place crushed pineapple in a bowl, mix through ginger, chilli, coriander and lemon juice. Serve alongside schnitzels.