serves
4
prep
10 minutes
cook
15 minutes
difficulty
Easy
serves
4
people
preparation
10
minutes
cooking
15
minutes
difficulty
Easy
level
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G
Watch The Full Episode Here
G
Ingredients
- 1 kg store-bought lasagne
- 8 slices white bread or sourdough
- salt and black pepper
- 1 cup plain flour
- 2 large eggs, lightly beaten with a splash of milk
- canola oil, for deep frying
Sourdough crumbs
- 400 g sourdough breadcrumbs
- 20 g smoked paprika
- 20 g onion powder
- sea salt flakes
Parsley and caper vinaigrette
- 50 g salted baby capers, drained
- 30 g flat-leaf parsley
- 50 g roughly chopped tomato, deseeded
- 50 g Dijon mustard
- 110 ml olive oil
- 75 ml champagne wine vinegar
Instructions
- For the parsley and caper vinaigrette, roughly chop the capers and parsley. Add to a medium bowl with the diced tomato. Stir through the mustard, olive oil and vinegar to make a dressing. This will keep chilled for up to three days and will taste better with age.
- Preheat the oven to 180˚C. Place the lasagne into a food processor or blender and process into a rough texture – try to keep it chunky, not too creamy.
- Thickly spread the lasagne mixture across half the bread slices and season with salt and pepper. Top with the remaining bread slices.
- Make a crumbing station with three shallow bowls, one for the flour, one with the beaten egg mixture and then combine the sourdough crumb mixture in the third bowl.
- Dip each sandwich into the flour, egg and crumbs, ensuring even crumbing.
- Place enough oil to deep-fry in a large heavy-based saucepan over medium heat. When the oil reaches 160-170˚C, deep-fry the sandwiches in batches, for 7-8 minutes, or until golden and crisp. Transfer to a baking paper lined baking tray and bake for 5 minutes.
- Cut the sandwiches in half and divide between plates. Sprinkle with sea salt flakes and serve with the parsley and caper vinaigrette.
Photography by Kitti Gould.
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Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
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