Blue Cheese Rib-eye Turnovers. Rib-eye schnitel, folded with blue cheese, crumbed and crisp fried.
Recipe type: Steak
This crispy rib-eye schnitzel is folded and filled with creamy blue cheese, crumbed then butter-fried to crispy, golden perfection.
- 4 Rib-eye steaks cut from the center of the rib-eye, each 16mm / ¾ inch thick
- 100g Creamy blue cheese, cut into 8mm / ⅓ inch slices
- ½ Cup Tapioca flour
- ½ Cup finely crushed corn flakes mixes with ½ cup all-purpose flour
- 2 Eggs, lightly beaten
- 100g Butter for frying
- Working with one steak at a time, place a steak in the center of a piece of cling-wrap , fold the plastic over, and tap the steak down with your meat mallet until it is half its thickness. Repeat with the remaining steaks.
- Place the steak on a platter, cover half the steak with blue cheese, leaving 10mm / just less then half an inch open around the edges.
- Fold the open half over the cheese and press this down firmly to compress the cheese and the steak. Repeat with the remaining steaks.
- Drench the steaks in the tapioca flour, the the egg, making sure all of the tapioca is wet.
- Drench the steaks in the cornflake mixture to get a good solid coating. Transfer the steaks to a platter and allow the the coating to set for 20 minutes.
- Heat your pan over medium heat and melt the butter.
- When the but starts to bubble, carefully slide the steaks into the pan.
- Fry the steaks for 4 minutes per side, then an extra minute on the folded edge.
- Remove the steaks from the pan and serve immediately with the accompaniments of your choice.