Preparation

Butcher – Preparation/Method
1. Cut each beef slice into 3 even pieces. Pound schnitzel steaks to flatten slightly. Season
steaks on both sides with the salt and pepper.
2. In a shallow plate or tray, combine the flour and Cajun spice. In a second shallow plate,
whisk the eggs until smooth. In a third, spread the panko into an even layer.
3. Dust both sides of a steak in seasoned flour, and shake to remove excess. Dip floured
steak into egg and shake off excess. Finally dredge in panko breadcrumbs, pressing
lightly to adhere.
4. Transfer crumbed schnitzel to a display platter, and repeat with remaining steaks.
Garnish with fresh parsley and an extra pinch of Cajun spice blend, if desired.

**Butchers Note**

*Slice topside 3-5 mm thick and tenderize, portion each slice into approx 3 

*Batter Mix can be substituted for eggs

Customer – Instructions for Preparation
1. Preheat a thin layer of oil in a large skillet over medium heat.
2. Cook schnitzels for 1 - 2 minutes per side, until golden and crisp.
3. Transfer to a paper towel lined plate, and repeat with remaining schnitzel.

Serving Suggestion
• Serve with Carrot & Cabbage Slaw