

Beef involtini with currants and pine nuts
(at time of publication)
Ingredients
- 500g potatoes, cut in 1.5cm pieces
- 4 teaspoons olive oil
- 8 slices (500g) thin beef schnitzel
- zest and juice of 1 lemon, plus extra lemon wedges, to serve
- 1 tablespoon currants
- 1 ½ tablespoons pine nuts
- ¼ cup finely chopped fresh flat-leaf parsley
- 2 cups steamed green beans, to serve
- 2 cups steamed broccolini or broccoli, to serve
Instructions
1 Boil potatoes for 6–8 minutes, or until just tender. Drain well.
2 Heat half the oil in a large non-stick frying pan over high heat. Gently fry potatoes for 10 minutes, or until tender, golden and crisp. Transfer to a serving plate and cover with a sheet of foil to keep warm.
3 Place beef on a clean work surface. Drizzle with 1 tablespoon of the lemon juice, then scatter with lemon zest, currants, pine nuts and 2 tablespoons of the parsley. Carefully roll up to enclose filling. Secure with string or a toothpick, if needed.
4 Heat remaining oil in the same pan over medium-high heat. Cook beef, turning, for 4–5 minutes, or until browned and cooked as desired.
5 Drizzle steamed greens with remaining lemon juice. Slice beef rolls and serve with potatoes, greens, remaining parsley and lemon wedges.
Nutrition Info (per serve)
-
Calories 426cal
-
Kilojoules 1780kJ
-
Protein 32g
-
Total fat 21g
-
–Saturated fat 7g
-
Carbohydrates 25g
-
–Sugars 4g
-
Dietary fibre 6g
-
Sodium 70mg
-
Calcium 80mg
-
Iron 4mg
© Healthy Food Guide All rights reserved. Reproduction without written permission prohibited.
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