Today in Term 4 of Home Economics, we made Beef Schnitzel Sandwiches. In my group is Axle, Miah and Jaxon. It was a fun, quick lesson and my group cooperated and communicated really well and got the food made on time. My thoughts on the Sandwich was delicious. The Beef was well cooked but a bit chewy, the lettuce was fresh and the cheese was just good itself. I really enjoyed today's food and lesson, and I can't wait for the following lessons.
Nutrients:
Beef Schnitzel Nutrients - Fat, Saturated, Polyunsaturated, Monounsaturated, Trans and Protein.
Vegetable Oil - Saturated Fat, Trans fat, Vitamin E, Polyunsaturated, Monounsaturated/
Bread Rolls - Protein, Fiber, Carbohydrates, Saturated Fats, Polyunsaturated, Monounsaturated etc.
Lettuce - Calcium, Potassium, Vitamin C and Folate.
Red Onion - Fiber, Folic acid and Vitamin B.
Cheese - Calcium, Fat, Protein, Vitamin A/B-12 , Zinc, phosphorus and Riboflavin.
Avocado - Folate, magnesium, Potassium, Riboflavin Vitamin B2, Vitamin B3, Vitamin B5, Vitamin B6 and Vitamin C.
Cooking Method:
1. Quickly pan fry the meat over a medium high heat until just cooked, turning once during cooking. Allow to rest for 5 minutes. Serve as a piece or shredded.
2. Cut rolls in half. These can be warmed or toasted if desired. Spread the tops and the bottoms of the bread with mayonnaise and / or sauces chosen.
3. Top half the bread with lettuce etc, tomato slices, steak and any other ingredients.
4. Cover with the remaining bread pieces.
5. Serve
Hi Anneleise. I am glad that you enjoyed this lesson and that you liked the sandwich. Your listing of the nutrients in the ingredients is good. I would have liked to read more detail on your opinion of the sandwich, not just that it was delicious. Did you use avocado? I do not remember supplying any. What changes could you make to this sandwich to change the flavours, textures etc? What sauces did you use?
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