Parmesan Crumbed Schnitzel with Smoky Chips

Steps

1. oven to 230°C. Line an oven tray with baking paper
2. Toss chips on prepared tray with sweet paprika and a drizzle of oil. Season with salt and roast for 25-30 minutes, until cooked through. Turn halfway through cook time to ensure even cooking.
3. Pat beef dry with paper towels, cut into smaller pieces and season with salt. In a shallow bowl or plate combine panko breadcrumbs, schnitzel spice mix and Parmesan cheese. Lightly whisk egg and milk in a second bowl and place seasoned flour in a third bowl.
4. Coat each piece of beef, first in flour, then egg mixture, then breadcrumb mixture, shaking off any excess as you go.
5. Heat a drizzle of oil in a large fry-pan on medium-high heat and cook beef, in batches, for 1-2 minutes each side, until golden. Add more oil as needed.
6. While schnitzel is cooking, prepare the slaw. In a large bowl mix mayonnaise, vinegar and mustard together. Thinly slice lettuce; cut pear into thin matchsticks; cut cucumber in half lengthways then thinly slice. Add all to bowl with dressing, season to taste and toss to combine.
7. divide Parmesan crumbed schnitzel, smoky chips and lettuce and pear slaw between plates. Squeeze lemon juice over just before serving and a drizzle over a little Worcestershire sauce (if using).