3 pieces beef schnitzel
2 cups fresh breadcrumbs
1 tbsp orange rind, grated
1 tbsp lemon, rind of, grated 2 tbsp orange juice
1 tsp salt
Fresh black pepper, ground
425 g can spice plum sauce
1/2 cup orange juice, extra
2 tbsp parsley, chopped
1. Beat the schnitzel to an even thickness with a meat mallet. Cut in half.
Put breadcrumbs in a bowl with the orange and lemon rind.
2. Slice spring onions finely. Mix into breadcrumbs with orange juice, salt and pepper.
3. Divide the crumb mixture evenly between the schnitzel, place the stuffing down the middle. Roll up the schnitzels like a parcel (secure with a tooth pick if required), and place side by side in a greased oven dish.
4. Mix plum sauce and extra orange juice together and pour over the schnitzels. Bake, covered, at 180 C for 40 minutes. Uncover and bake a further 10 minutes.
Sprinkle parsley to serve. Just a note the plum sauce and orange juice heated together goes really well over fried sausages.