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Martin Setchell

Martin writes: "This has to be the easiest, quickest, and most fail-safe recipe ever - providing the slices of schnitzel are almost transparently thin. And it goes around a crowd nicely too. Even if you think you can't cook, you can make this!!"
PAPRIKA BEEF SCHNITZEL
Picture
The finished Paprika Beef Schnitzel
INGREDIENTS
  • 1 piece of beef schnitzel per person (make sure the schnitzel is as finely cut as possible. The thicker it is, the tougher)
  • 300-500g tasty cheese, grated
  • 2-3 tsp of squished/minced garlic
  • at least 1 heaped tbsp paprika. More if you like.
  • Parsley to decorate
METHOD
  1. Heat the oven to about 130˚C (Fan oven) Must be a fairly low oven.
  2. Grate the cheese into a deep bowl. Add the squished garlic to the cheese. If you’re feeling lazy or in a hurry, you can use the pre-minced garlic but it doesn’t taste so good.
  3. Add paprika. Mix well with a fork until it looks like reddish breadcrumbs. (See pic below)
  4. Flatten slabs of schnitzel into a flat oven tray or baking dish. Push them together as much as possible, but with no overlapping, making a sort of carpet with the meat.
  5. Spread the cheese crumb mixture evenly on top of the meat
  6. Bake for 15-20 minutes until cheese has melted and beef is cooked. No need to turn.
TIP: Don't overcook! It is fine almost semi-raw and more tender.
Cheese and paprika mixture in a bowl
The mixture of cheese and paprika, before spreading on the meat
Martin Setchell
Martin Setchell
​As an organist who lives for the love of entertaining people with his music, Martin also likes producing tasty dishes at home. His repertoire in the food line is small but extending, as much as time at home and his cooking mentor will allow. 

Based in New Zealand as the Christchurch Town Hall organist, Martin Setchell performs internationally. He has given many concerts in New Zealand, Australia, America, Canada, Europe, the UK and the Far East for over 25 years.

Born and educated in England where he gained a Fellowship of the Royal College of Organists, he has contributed to Christchurch’s musical life for over 40 years, resigning as Associate Professor of Music at the University in 2014 to freelance as a performer, writer, music editor, conductor speaker and teacher.
​
The City Council honoured him with a Civic Award for services to music in the community and the Town Hall organ in 2009, and a commendation for his 25 years of service as city organ curator in 2022.
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