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ORANGE AND LEMON SCHNITZEL ROLLS

3 pieces beef schnitzel (make that veal)
2 cups fresh bread crumbs
1 Tbsp grated orange rind
1 Tbsp grated lemon rind
4 spring onions
2 Tbsp orange juice
1 tsp salt
fresh ground black pepper
425g can spice plum sauce
1/2 cup orange juice, extra
2 Tbsp chopped parsley

Beat the schnitzel to an even thickness with a meat mallet. Cut
in half. Put breadcrumbs in a bowl with the orange and lemon rind.
Slice spring onions finely. Mix into breadcrumbs with orange juice,
salt and pepper. Divide the crumb mixture evenly between the
schnitzel, place the stuffing down the middle. Roll up the schnitzels
like a parcel (secure with a tooth pick if required), and place
side by side in a greased oven dish.

Mix plum sauce and extra orange juice together and pour over the
schnitzels. Bake, covered, at 180 C for 40 minutes. Uncover and
bake a further 10 minutes. Sprinkle parsley to serve.

Just a note the plum sauce and orange juice heated together goes
really well over fried sausages. (I had some leftover and tried
it).

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