Spinach and Ricotta Stuffed Beef Schnitzel with Sour Cream Potatoes

Ready in 30 minutes • Serves 2-3
This dish most recently appeared in My Classic (4 Nights For 2) on Sunday, October 29, 2017.

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

Ingredients

400g baby potatoes, scrubbed and cut into halves or quarters until they are roughly the same size
1 head broccoli, cut into small florets
½ baby bok choy, end trimmed 1cm
2 tablespoons sour cream (reserve remainder)
1-2 tablespoons chopped mint leaves

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 for 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 when spinach.
Combine onion and spinach in a shallow bowl, along with salt, egg and ricotta. Season with pepper. Pat beef dry with paper towels and lay out on a clean, flat surface. Divide ricotta mixture evenly between schnitzel pieces, placing in the centre.
Carefully fold schnitzel in half, then roll to envelope the filling. Place seasoned flour, egg and breadcrumbs in separate bowls or plates. Carefully coat each schnitzel first in flour, then egg, then breadcrumbs, shaking off excess as you go. Set aside.
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.
While schnitzel cooks, thinly slice bok choy and add to cooked potatoes, along with first measure of sour cream and mint. Toss to combine and season to taste with salt and pepper. Mix remaining sour cream and sweet chilli sauce in a small bowl.
To serve, spoon sour cream potatoes onto plates and serve spinach and ricotta stuffed beef schnitzel on the side. Dollop with sweet chilli sour cream.