Beef Schnitzel With Roasted Kabocha Squash & Feta Salad
by Johnny Loua, Chef, Seattle, Washington
- 8 ounces Certified Piedmontese flank steak
- ½ cup basil
- ½ cup bread crumbs
- 2 tablespoons flour
- 1 teaspoon sea salt
- 1 teaspoon cracked pepper
- ½ cup canola oil
In a blender or food processor, combine all ingredients except oil and beef and blend well to create a light green powder.
Cut the steak into two (4-ounce) pieces and pound it out to a thin steak. Dredge in the green breadcrumb mixture. Heat the oil in a frying pan and sear each schnitzel to a nice brown color, then remove from the heat and let it rest.
Roasted Kabocha Squash & Feta Salad
For the squash:
- ½ kabocha squash, peeled and cut on the bias
- 1 red bell pepper, diced large
- 3 shallots, cut in half
- 2 tablespoons olive oil
- 1 tablespoon fresh herbs, chopped
- 1 teaspoon sea salt
- Freshly cracked pepper as needed
Preheat oven to 350°F.
Toss everything together and spread on a baking sheet. Roast for 20 to 30 minutes, until fork tender. Remove from the oven and let cool until needed.
For the salad:
- ½ cup cubed feta cheese
- ¼ cup Herb-Mustard Vinaigrette (recipe follows)
- ½ cup baby watercress or micro greens
Combine the vegetables and feta cheese in a small bowl and toss with the Herb-Mustard Vinaigrette. Serve with beef schnitzel.
Herb-Mustard Vinaigrette
- 3 tablespoons fresh herbs
- 2 tablespoons whole-grain mustard
- Pinch of chili flake
- 1 tablespoon honey
- 3 tablespoons red wine vinegar
- Pinch of salt and pepper
- ¾ cup olive oil
Combine all ingredients in a blender or food processor and blend on low. Slowly add the olive oil until the vinaigrette is emulsified.
Pairing: Sonoma County Chardonnay