Crumbed Beef Schnitzel with Golden Chips

Steps

1. Bring a medium pot of salted water to the boil. Preheat oven to 230°C. Line an oven tray with baking paper. Preheat BBQ hot plate to medium (if using). Prepare your ingredients. Toss chips on prepared tray with a drizzle of oil and season with salt. Roast for about 20 minutes, turning once to ensure even cooking. Sprinkle over first measure of Parmesan cheese and cook for a further 4-5 minutes, until chips are cooked through. Remove from oven and season with salt.
2. Cut broccoli into very small florets and cook in pot of boiling water for about 3 minutes, until bright green and slightly tender. Drain and run under cold water to stop any further cooking. Combine panko breadcrumbs, schnitzel spice mix and second measure of Parmesan in a bowl and set aside.
3. In a large bowl, mix oil, honey, mustard and vinegar. Cut nectarines in half then thinly slice, tear lettuce leaves into smaller pieces. Add both, along with cooked broccoli, to bowl with dressing. Season to taste and toss to combine.
4. Pat beef dry and season with salt. Lightly whisk egg with milk in a small bowl and place seasoned flour in a second bowl. Coat each piece of beef, first in flour, then egg mixture, then breadcrumb mixture, shaking off excess as you go. Set aside.
5. Heat a drizzle of oil in a large fry-pan on medium heat (or use BBQ hot plate). Cook beef, in batches, for 1-2 minutes each side, until golden. Add more oil as needed.
6. To serve, divide crumbed beef schnitzel, chips and salad between plates. Drizzle over Worcestershire sauce (if using).