Parmesan Panko Crumbed Schnitzel with Cheesy Kumara Chips

Steps

1. oven to 230°C. Line an oven tray with baking paper. Bring a medium pot of salted water to the boil.
2. Toss kumara chips on prepared tray with a drizzle of oil and season with salt. Roast for about 20 minutes, turning once to ensure even cooking. Sprinkle over first measure of parmesan cheese and cook for a further 4–5 minutes, until chips are cooked through. Remove from oven and season with salt.
3. Cut broccoli into very small florets and cook in pot of boiling water for about 3 minutes, until bright green and slightly tender. Drain and run under cold water to stop it from cooking any longer. Combine panko breadcrumbs, spice mix and second measure of parmesan in a bowl and set aside.
4. In a large bowl, mix mayonnaise, vinegar and mustard. Cut apples into thin matchsticks and finely slice celery. Add both, along with cooked broccoli, to bowl with mayonnaise mixture. Season to taste with salt and pepper and toss to combine.
5. Pat beef dry and season with salt. Lightly whisk egg with milk in a small bowl and place seasoned flour in a second bowl. Coat each piece of beef, first in flour, then egg mixture, then breadcrumb mixture, shaking off excess as you go. Set aside.
6. Heat a drizzle of oil in a large fry-pan on medium heat. Cook beef, in batches, for 1–2 minutes each side, until golden. Add more oil as needed.
7. Divide parmesan panko crumbed schnitzel, cheesy kumara chips and broccoli apple slaw between plates. Drizzle over Worcestershire sauce (if using).