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Beef Schnitzel With Roasted Kabocha Squash & Feta Salad

by , Chef, Seattle, Washington

Beef Schnitzel With Roasted Kabocha Squash & Feta Salad

Serves 2

  • 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

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