Cheese and mushroom stuffed beef schnitzels

Cut the large schnitzels in half.

Place the schnitzels on a board.

Cover them with plastic wrap and beat them out to an even thickness (use a smooth meat mallet, rolling pin or flat side of a large cleaver).

Remove the plastic.

Cook the mushrooms in a little oil, drain and combine with the blue cheese and spring onions. Cool.

Divide the mixture evenly among the beef schnitzels and fold over one side of each schnitzel to form a sandwich then press together firmly.

Dust each schnitzel parcel with seasoned flour.

Dip into the egg mixture then in the breadcrumbs mixed with garlic powder to coat, firmly patting the coating on.

Place crumbed schnitzels on a cake rack over a tray to dry for about 15 minutes in a cool place or refrigerate, lightly covered, for several hours. If you allow the schnitzels to stand for 15 minutes once crumbed, you will find the crumbs have time to ‘glue’ together, making them easier to cook.

Cook in a little hot oil and butter in a frying pan, for about 1 minute then turn to brown the other side.

Remove and drain on paper towels.

Serve promptly with your favourite seasonal vegetables or salad.