Kangaroo Schnitzel With Hawaiian Topping

How To Cook

 Preheat oven to 180°C fan forced.

In a medium sized saucepan, saute chopped garlic and onions until translucent. Add the crushed tomatoes, season well with salt and pepper. Bring to the boil, then reduce the sauce on low heat until thick.

While the sauce is thickening,  add the diced potatoes to a saucepan with salted water. Bring to the boil, reduce to a simmer for 10 minutes or until potatoes are just cooked through. Once cooked, drain excess water well then tip potatoes onto a baking tray. Generously drizzle with olive oil, salt and pepper. Cook for 20 minutes, until golden and crispy. 

Heat a large fry pan, filled with enough vegetable oil to cover the pan well. Shallow fry the kangaroo schnitzels on a medium high heat for 3 minutes either size, until golden brown. Once cooked, place on paper towel to absorb excess oil.

Take potatoes out of oven, while still hot sprinkle paprika over roasted potatoes.

Turn oven to grill setting. 

Place cooked schnitzels on a baking tray, cover generously with the thick tomato sauce, shaved ham and sliced pineapple. Cover with mozzarella and bake under the the grill for 3/4 minutes until the cheese has started to bubble and become golden.  

How To Serve

Place the Hawaiian kangaroo schnitzels straight from the grill onto your plates! Serve with the golden paprika potatoes and garden salad if desired.  

Now to enjoy this classic pub meal at home!

Recipe By Megan Bowditch