Easy

Salmon schnitzel

Name: Salmon schnitzel
Prep time: 10 min
Cook time: 6 min
Total time: 16 min
Yield: 4
Ingredients: 2 eggs; 2 tbs mild mustard; 2 tbs each tarragon and dill, finely chopped; ½ cup (75g) plain flour; 2 cups (100g) panko breadcrumbs; 4 x 200g skinless salmon fillets; Sunflower oil, to shallow-fry; 1 cup Greek yoghurt; ½ garlic clove, crushed; Zest and juice of ½ lemon, plus extra wedges to serve; Herb salad or green salad leaves, to serve

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by Warren Mendes

delicious. team

Mar 18, 2018

Forget about chicken, there's a new schnitzel in town.

2 eggs
2 tbs mild mustard
2 tbs each tarragon and dill, finely chopped
½ cup (75g) plain flour
2 cups (100g) panko breadcrumbs
4 x 200g skinless salmon fillets
Sunflower oil, to shallow-fry
1 cup Greek yoghurt
½ garlic clove, crushed
Zest and juice of ½ lemon, plus extra wedges to serve
Herb salad or green salad leaves, to serve

Method

1.

Combine eggs, mustard, half the tarragon and half the dill in a bowl. Season and whisk to combine.
2.

Place the flour and panko in 2 separate bowls and season. Dip each salmon fillet in the flour to coat, dip in the egg mixture, then dip in the panko, pressing the crumbs onto the salmon to ensure a good coating.
3.

Add 1 cm oil to a frypan and place over medium-high heat. When the oil is hot (a cube of bread will turn golden in 30 seconds), carefully add 2 salmon fillets and cook for 1½ minutes each side or until golden and crisp. Drain on paper towel and repeat with 2 remaining fillets.
4.

For the sauce, combine the yoghurt, garlic and lemon juice and zest in a bowl. Divide salmon schnitzels among serving plates. Dollop over yoghurt sauce. Sprinkle with remaining herbs. Serve with lemon wedges and herb salad or green salad leaves.