½ Girello thinly sliced and bashed till approx 3mm thick
1/3 cup fresh chopped basil
½ cup Tuscan herbs
¾ tub parmesan cheese
6 to 8 eggs
6 cups bread crumbs approx
1 cup plain flour
1 cup Rice Bran Oil
2 heaped tablespoon fresh crushed garlic
½ jar Dijon mustard
Salt and pepper
MIX Tuscan herbs, breadcrumbs, parmesan and pepper and put aside.
MIX eggs, Dijon, basil and garlic and put aside.
Flour the girello schnitzel on both sides, dip into the egg mixture and then pat the breadcrumb mix on thoroughly.
Heat a frypan with the Rice Bran oil, and cook the schnitzels approx 2 minutes each side. Season with salt if required.
Serve with your favourite salad.
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