Serves: 4
Preparation time: 20 minutes
Cooking time: 30 minutes

Ingredients

250g macaroni
2 tbsp butter
2 tbsp plain flour
2 cups milk
2 tbsp Dijon mustard
1 cup mozzarella cheese, grated
salt and pepper to taste

500g or 4 pieces Olga’s Fine Foods beef or chicken schnitzels
4 tbsp olive oil
4 lemon wedges to garnish

Crumb mix

2 tbsp capers, chopped
zest of 1 lemon
½ cup fresh herbs – parsley, mint, dill, roughly chopped
2 tbsp chopped natural almonds

Method

1. Prepare the pasta as per packet cooking directions.
2. In a large pot melt butter. Add flour over medium heat. Stir constantly with a wooden spoon for 4 minutes to cook out the flour.
3. Gradually add the milk – ¼ cup at a time. Continue to stir till smooth and thickened.
4. Stir in the mustard, then add the cheese and stir until it melts. Adjust seasoning with salt and pepper if required.
5. Stir cooked and drained pasta through cheese sauce.
6. If desired, scatter the top with extra cheese and bake until golden and bubbling.  Alternately, serve onto plates.
7. Heat olive oil in a large frying pan and cook schnitzels for 4 minutes each side or till golden.  Remove from pan, drain on kitchen paper.
8. Mix crumb ingredients together in a bowl.
9. To serve, place some mac’n cheese on a plate, top with a schnitzel and scatter with the crumb mix.
10. Garnish with a lemon wedge.