Ruby & White Blog GUEST BLOG #2 : Sal's Kitchen

Last week we handed the blog reigns over to Sal Godfrey of Sal's Kitchen Blog, setting her a challenge to make different meals with a packet of minute steaks from our 3 for £10 deal.We've already seen her create a delicious lunchtime dish, and today it's a twist on a classic - the schnitzel.Schnitzel with Cucumber Mint SaladSchnitzel is a great way to cook minute steaks - they're pounded nice and thin, coated with crispy breadcrumbs and then briefly fried, resulting in lovely tender, juicy meat. Usually schnitzel would be served with a splash of lemon juice, but I've swapped that for a crunchy salad made with cucumber, radishes, mint and a dash of vodka, which adds the same bright freshness. Ingredients1 pack Ruby & White minute steaks1 egg, beaten3 slices white breadA few tablespoonfuls of plain flourA pinch of saltVegetable oil, for fryingFor the salad:Half a cucumber A handful of radishesA small handful of fresh mintA splash of vodkaChips, to serve Serves 2-3Start by preparing your breadcrumbs. If you get them right, the schnitzel will be beautifully crisp and evenly cooked, so it's worth investing a little effort. Toast the bread and then break down to crumbs in a blender. Spread evenly on a baking tray and pop under the grill for a minute or two (keeping a close eye on them), and then leave to dry out further while you make the salad.To make the salad, simply chop the cucumber, radishes and mint, and mix together in a bowl with a pinch of salt and a splash of vodka (you could of course leave out the alcohol if you prefer, I just love the way it goes with cucumber and adds a bit of sharpness).Trim the fat off the steaks and beat with a tenderizer (or a heavy-bottomed saucepan) until they're about half as thick as they were. Place a deep saucepan on a high heat and add vegetable oil to a depth of about 2cm. Coat the steaks with flour, then dip in the beaten egg, allowing any excess to drip off. Finally, lay in the breadcrumbs, making sure they are completely coated. When the oil is nice and hot, carefully fry the schnitzel one at a time until deep golden all over. Drain briefly on kitchen paper and then serve with the salad and wash down with a cold beer.