Ingredients:
4 large beef schnitzels
200g Portobello mushrooms, finely chopped
150g blue vein cheese, crumbled
2-3 spring onions, finely sliced
1/4 cup seasoned flour
1 large egg, beaten
1 1/2 cups breadcrumbs
1/4 tsp garlic powder
METHOD:
Prepare the Schnitzels: Cut the schnitzels in half. Place them on a board, cover with plastic wrap, and beat them out to an even thickness using a meat mallet.
Cook the mushrooms in a little oil until soft, then drain and combine with the blue cheese and spring onions. Let the mixture cool.
Stuff the Schnitzels: Divide the mushroom and cheese mixture evenly among the schnitzels. Fold over one side of each schnitzel to form a sandwich and press firmly to seal.
Dust each schnitzel parcel with seasoned flour, dip into the beaten egg, and coat with breadcrumbs mixed with garlic powder. Pat the coating on firmly.
Cook the Schnitzels: Heat oil in a frying pan over a medium-high heat. Fry the schnitzels for about 1 min. Serve with your favourite fresh salad.