Beef schnitzel with mustard mayo and cucumber pickle
- 4 x 195g Aberdeen Angus Sirloin Steak
- 1 cucumber
- 200g radishes, thinly sliced
- 1 ½ tsp salt
- 120g Asda Mayonnaise
- 18g French's American Mustard
- 24 slices pickled jalapeño
- 20ml cider vinegar
- 20ml elderflower cordial
- 10g flat-leaf parsley, chopped
- 30g plain flour
- 2 medium eggs, lightly beaten
- 75g plain pretzels, blitzed into crumbs
- 2 tbsp sunflower oil
- 1 lemon
- 12 slices of tiger bread, chargrilled
Cut the cucumber into 4. Take each piece and stand on its end. Cut downwards in thin slices all around until you reach seeds. Discard this centre section. Put the slices in a large bowl. Thinly slice the radish and add to the bowl. Sprinkle with 1 tsp salt and leave for 10 minutes.
Mix the mayo and mustard. Leave in the fridge to chill.
Rinse salt off the cucumber and radish with cold water. Pat dry with kitchen paper. Put the jalapeños, cider vinegar, elderflower cordial and parsley in a bowl with the cucumber and radish. Mix, cover with cling flim and chill for at least 20 minutes.
Cut each steak into 2. Lay between two pieces of cling film. Pound using the flat side of a meat mallet. Put on a plate. Season with salt.
Lay out two plates and a shallow bowl: put the flour and half a teaspoon of salt on one plate, lightly beaten eggs in the bowl and the pretzel crumbs on a second plate. Dip each schnitzel in flour followed by egg and breadcrumbs.
Fry the breaded schnitzels in sunflower oil until cooked. Drain on kitchen paper. Squeeze over some fresh lemon juice.
For each sandwich, spread a slice of bread with mustard mayo, add a schnitzel and cucumber pickle, another slice of bread, more mayo, schnitzel and pickle. Finish with a third slice of bread.