Polenta Crusted Schnitzel with Greek Salad

I love polenta as it is so versitle ~ this recipe is a Honey Lady creation that is becoming a fave on our dinner...

Polenta is ground corn and is an excellent gluten free alternative... I do a fried polenta and roast vegetable stack which is a dish that I will do for special friends...

And Greek Salad... I could eat it every day! and with tomatoes at their peak it is really the only time to make a Greek Salad!!

So here we go...

Polenta Crusted Schnitzel with Greek Salad

For the polenta crusted schnitzel you will need

6 minute steaks

2 eggs

1/2 cup cream

1 cup of plain flour ~  use gluten free corn flour here if going gluten free..

1 cup of polenta

vegetable salt

My mum always made our own schnitzel and I remember we would each have a stage ~ I loved being in charge of dipping in the egg...

Start by mixing the eggs, cream and salt together until thoroughly combined... 

 On a paper dry off the steaks ~ this really important and stops gluggy schnitzels!!!

Then place your flour on one plate and your polenta on another... like so

First place steak in the flour and cover thoroughly on both sides...

Then place in the egg bath until covered and then using a fork remove and drain off excess egg.

Next place on the polenta and cover both sides, patting down gently...




Flour



 egg

polenta

And repeat!

Now to ccok these the trick is low to medium heat ~ a couple of minutes either side til brown

 



Place these on paper towel and allow to drain  while you make your salad

 Greek Salad

 Traditionally Greek Salad has lettuce, onion, tomatoes, garlic, feta and olive oil. I omit onions in mine and knife crush my garlic...

You will need...

1 small head of cos lettuce

6 tomatoes ~ roma

1/4 cup of olive oil

1 clove of garlic

100 - 150g Greek feta

100g kalamata olives

salt

This has got to be one of the quickest salads ever!

First glug in your olive oil into a salad bowl. Then knife crush your garlic and place in the oil ~ now make sure you lettuce is clean and dry then tear leaves into your bowl...

Cut up your tomatoes... and add... now crumble on your feta and then olives...

 

A crack of salt and we are done! How easy was that !!!??

To serve just plate and enjoy ~

You can do a squezze of lemon if you like which is quite nice....

Now bed is calling and must say good bye for now... eggplant is really lovely done this way...

Enjoy!

yours,

Honey Lady