Beef Schnitzel filled with Red Onion, Harvarti & Olives

Ingredients

2 large pieces beef schnitzel

1 tsp fresh thyme

2 tbsp Westgold Herb & Black Pepper Infused Butter

1 red onion,  sliced in rings

8 black olives, halved

1 handful spinach

100g harvarti, sliced     

Black pepper

4 tbsp flour

1 egg, beaten

2 cup panko breadcrumbs

4 tbsp steak butter for frying

Method

To prepare the filling: melt the 2 tbsp steak butter in a small pan and cook the onion until softened and set aside to cool. 

Place the schnitzel on a piece of baking paper and cover with a piece of plastic wrap. Lightly batten out the schnitzel with a meat mallet or rolling pin. 

Place the cheese slices down the middle of one piece of schnitzel. Next add the cooked onions, olives, thyme and spinach. Season only with black pepper (the olives are salty enough). Lay the other piece of schnitzel over the filling and press down with your hands to join the two pieces together. 

Use a fork to press firmly around the edges to help them stick together. Tip the flour onto a shallow dish and season lightly.  Pour the egg into a shallow dish. Place the breadcrumbs into a shallow dish.  Coat the schnitzel all over in the flour. Now place the schnitzel into the egg and brush all over. Finally place the schnitzel into the breadcrumbs and coat all over, pressing down to help them stick well.  

Heat a large frypan on a medium heat and melt the steak butter. Place the schnitzel into the pan and cook for 5-7 minutes.  Carefully turn over using a large spatula and cook another 5-7 mins.  Remove from the pan onto a serving platter.  Slice into portions and serve immediately.

*you could make 2 individual stuffed schnitzels by folding them in half with the filling inside instead on making 1 large one.