Australian Butchers' Guild
- Meat Beef
- Cut Topside
A comforting Italian-inspired dish that brings together tender beef schnitzel and a rich, creamy filling. Perfect quick and easy dish to prepare in the shop, ready to cook in the oven for those time poor customers. Recipe courtesy of ABG Ambassador Matt Tyquin
Ingredients
| Ingredients | Comments | 4 Units | 8 Units | 16 Units |
| Beef Schnitzel | Thin sliced topside | 4 slices | 8 slices | 16 slices |
| Ricotta Cheese | 100gr | 200gr | 400gr | |
| Parmesan Cheese | 50gr | 100gr | 200gr | |
| Italian Herbs | 10gr | 20gr | 40gr | |
| Black Pepper | 5gr | 10gr | 20gr | |
| Spinach | 50gr | 100gr | 200gr | |
| Italian Pasta Sauce | use to garnish in tray | |||
Preparation
Butcher Preparation Instructions
- Cut schnitzels and square to equal length (use excess for stir fry etc)
- Combine Ricotta, Parmesan, Italian herbs, Black pepper and Spinach to
form a mix
Construction:
- Place mix evenly across 4 schnitzels and proceed to roll
- Place two or three rolls in foil or ovenable container
- Pour Pasta sauce over the top and garnish with Italian herbs, spinach and
parmesan
Consumer Instructions:
- Bake for 25 minutes at 180 degrees Celsius