Ingredients Jump to Instructions ↓


  2. 3 pieces beef schnitzel (make that veal)

  3. 2 cups fresh bread crumbs

  4. 1 Tbsp grated orange rind

  5. 1 Tbsp grated lemon rind

  6. 4 spring onions

  7. 2 Tbsp orange juice

  8. 1 tsp salt

  9. fresh ground black pepper

  10. 425g can spice plum sauce

  11. 1/2 cup orange juice, extra

  12. 2 Tbsp chopped parsley

  13. Beat the schnitzel to an even thickness with a meat mallet. Cut in half. Put breadcrumbs in a bowl with the orange and lemon rind.

  14. Slice spring onions finely. Mix into breadcrumbs with orange juice,

  15. salt and pepper. Divide the crumb mixture evenly between the

  16. schnitzel, place the stuffing down the middle. Roll up the schnitzels

  17. like a parcel (secure with a tooth pick if required), and place

  18. side by side in a greased oven dish.

  19. Mix plum sauce and extra orange juice together and pour over the

  20. 180 C for 40 minutes. Uncover and bake a further 10 minutes. Sprinkle parsley to serve.

  21. Just a note the plum sauce and orange juice heated together goes

  22. really well over fried sausages. (I had some leftover and tried

  23. it).


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