Spinach and Ricotta Stuffed Beef Schnitzel with Sour Cream Potatoes

Spinach and Ricotta Stuffed Beef Schnitzel with Sour Cream Potatoes

Ready in 40 minutes Serves 4-5
This dish most recently appeared in My Classic (5 Nights For 4) on Sunday, October 29, 2017.

Be gentle when crumbing stuffed schnitzel to ensure all the goodness stays inside!


Ingredients

Sour Cream Potatoes

  • 800g baby potatoes, scrubbed and cut into halves or quarters until they are roughly the same size
  • 1 head broccoli, cut into small florets
  • 1 baby bok choy, end trimmed 1cm
  • ½ pottle sour cream
  • 2-3 tablespoons chopped mint leaves

Spinach and Ricotta Stuffed Schnitzel

  • 1 brown onion
  • 1 bag baby spinach leaves
  • ½ teaspoon salt
  • 1 egg
  • 200g ricotta cheese
  • 600g beef schnitzel (at room temperature)
  • ¼ cup flour, seasoned with 1 teaspoon salt
  • 1 egg, whisked with 2 tablespoons milk
  • 100g panko breadcrumbs

To Serve

  • ½ pottle sour cream
  • 2 tablespoons sweet chilli sauce

Steps

  1. Bring a large pot of salted water to the boil. Cook potatoes in pot of boiling water for about 15 minutes, until tender. Add broccoli to pot and cook a further 2 minutes, until bright green and tender. Drain well, return to pot and cover to keep warm. While potatoes cook, finely dice onion and finely chop spinach.
  2. Add onion and spinach to a shallow bowl, along with salt, first egg and ricotta and season with pepper. Pat beef dry with paper towels and lay pieces on a clean, flat surface. Divide ricotta mixture evenly between pieces of schnitzel, placing in the centre.
  3. Carefully fold schnitzel edges, then roll to envelope filling. Place seasoned flour, eggs and breadcrumbs in separate bowls or plates. Carefully coat each schnitzel first in flour, then egg/milk mixture, then breadcrumbs, shaking off excess as you go. Set aside on paper towels.
  4. Heat a drizzle of oil in a large fry-pan on mediumhigh heat. Cook stuffed schnitzel for about 2 minutes each side, until golden brown and cooked through.
  5. While schnitzel cook, thinly slice bok choy and add to pot with cooked potatoes, first measure of sour cream and mint. Toss to combine and season to taste with salt and pepper. Mix second measure of sour cream and sweet chilli sauce in a small bowl until combined.
  6. To serve, scoop sour cream potatoes onto plates and serve spinach and ricotta stuffed schnitzel on the side. Dollop with sweet chilli sour cream.

Nutritional Information

Energy 2371 kj
567 kcal
Protein 49.7g
Carbohydrate 49.0g
Fat 21.9g