600 grams beef schnitzel
1 tablespoon olive oil
250 grams button mushrooms
2 tablespoons olive oil
knob of butter
1 small onion, finely chopped
2 cloves garlic, crushed
1 tablespoon finely chopped thyme or rosemary
½ cup grated cheddar cheese
finely grated zest 1 lemon
1 onion, finely chopped
1 clove garlic, crushed
½ cup red wine or chicken stock
1 x 400 gram tin whole cherry tomatoes
1 x 400 gram tin crushed tomatoes
4 x 2 ½ cup capacity shallow baking dishes
toothpicks or kitchen string
small handful flat-leaf parsley
Preheat the oven to 180˚C.
Cut each schnitzel into pieces the size of your hand and flatten to an even thickness. To do this lay the pieces on a board and cover with a sheet of plastic wrap. Pound gently with a rolling pin.
Filling: Clean the mushrooms and chop finely. Heat the olive oil and butter in a sauté pan and cook the onion, garlic and thyme until soft. Increase the heat, add the mushrooms, season and cook, stirring frequently, until tender and all the liquid has evaporated. Tip into a bowl and stir in the cheese and lemon zest. Cool for 10 minutes then add the egg and combine well.
Lay the pieces of schnitzel on the bench and season. Divide the filling evenly between them and spread to an even layer. Roll up to enclose the filling and secure with a toothpick or kitchen string. There is no need to fold in the sides. Heat the olive oil in a sauté pan and quickly brown the beef olives on all sides. Transfer to a plate. Don’t wash the sauté pan.
Tomato sauce: Add the onion and garlic to the sauté pan and cook until tender. Add the wine or stock and let it bubble up and cook until nearly evaporated. Add the cherry and crushed tomatoes and simmer for 5 minutes.
To assemble: Put the baking dishes on a baking tray and place a spoonful of sauce in the base. Top with the beef olives and spoon over the remaining sauce. Cover with a piece of baking paper then aluminum foil, sealing tightly. Bake for 40 minutes. Uncover and cook for 10–15 minutes or until the beef is tender.