Name: Salmon schnitzel
Prep time: 10 min
Cook time: 6 min
Total time: 16 min
Yield: 1
Ingredients: 2 eggs; 46.80 gm mild mustard; 40.00 ml tarragon, finely chopped; 40.00 ml dill, finely chopped; 75g plain flour; 100g breadcrumbs; 4 x 200g skinless salmon fillets; Sunflower oil, to shallow-fry; 250.00 ml Greek yoghurt; 1/2 garlic clove, crushed; Zest and juice of 1/2 lemon, plus extra wedges to serve; Herb salad or green salad leaves, to serve

Salmon schnitzel

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Prep Time:
10 minutes

Cook Time:
6 minutes

Total Time:
16 minutes

Try this delicious twist on schnitzel with salmon for a quick and tasty family meal!

Ingredients:

2 eggs
46.80 gm mild mustard
40.00 ml tarragon, finely chopped
40.00 ml dill, finely chopped
75g plain flour
100g breadcrumbs
4 x 200g skinless salmon fillets
Sunflower oil, to shallow-fry
250.00 ml Greek yoghurt
1/2 garlic clove, crushed
Zest and juice of 1/2 lemon, plus extra wedges to serve
Herb salad or green salad leaves, to serve

Instructions:

In a bowl, mix together eggs, mustard, half of the tarragon, and half of the dill. Season with salt and pepper, then whisk until well combined.
Take the flour and panko out in separate bowls and season them. Coat each salmon fillet in flour, then in the egg mixture, and finally in the panko, pressing the crumbs onto the salmon for a perfect coating.
Heat 1 cm of oil in a frypan over medium-high heat until hot (test by checking if a cube of bread turns golden in 30 seconds). Carefully cook 2 salmon fillets for 1½ minutes on each side until golden and crisp. Drain on paper towel and repeat with the 2 remaining fillets.
Make the sauce by mixing yoghurt, garlic, lemon juice, and zest in a bowl. Place the salmon schnitzels on serving plates. Top them with the yoghurt sauce. Garnish with remaining herbs. Serve with lemon wedges and your choice of herb or green salad.

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