Ingredients

• 4 Striploin steaks (120 - 140g)
• 62.5ml All-purpose Flour
• 2 Eggs
• 125ml Parmesan, finely grated
• 250ml Couscous, uncooked
• 500ml Panko Crumbs or Breadcrumbs
• 500ml Canola Oil
• 4 cups Frozen Peas
• 500ml Water
• 30ml Salted Butter
• 15ml Lemon Juice
• 45ml Cream
• 30ml Fresh Chives (chopped)
• 30ml Mint (chopped)
• 1 Lemon, sliced into wedges

Method

Tenderise the minute steaks with a meat mallet between two pieces of plastic wrap or parchment paper. Start in the center of the minute steak and work your way to the edges. Continue to pound the meat until the steaks are about a 5-6mm thick. Dust the tenderised steaks with flour and season with salt and pepper.

In a flat bowl lightly beat the two eggs. In a separate flat bowl prepare the crumb by mixing the finely grated parmesan, raw couscous and breadcrumbs together.

Submerge the tenderised steak in the egg wash, allow the excessive egg wash to drip off. Next, dip them into the crumb mix and give them a good coating.

Heat the oil in a large heavy bottomed skillet over medium high heat. To check whether the oil is hot enough; drop a pinch of crumbs into the hot oil, it should bubble immediately. If so you are ready. Begin to fry the crumbed steak until thoroughly cooked, and golden brown on both sides. Drain the golden fried schnitzels on a paper towel and keep warm.

Combine the frozen peas and water in a pot and, cook over medium-high heat until peas become tender. Remove from the heat and strain.

Transfer the warm cooked peas to a bowl, add the butter and lemon juice. Use a fork or a masher to smash the peas. Add the cream and continue to smash the peas to the desired texture. Mix the chopped chives and mint through. Season with salt and pepper to taste.

Enjoy the refreshing smashed minted peas with golden moreish beef schnitzel.

Chef's Tip: The raw couscous used in the crumb adds a good crunch and the use of parmesan enhances the umami flavour of the beef schnitzel.