Beef Schnitzel
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Beef Schnitzel

(2 ratings - rate this recipe)
Melt in your mouth beef, complemented by a delicious, tangy crunch - this beef schnitzel is the perfect mid-week meal, and even better with help from little hands in the kitchen.
<b>Prep:</b> 10 mins Prep: 10 mins
<b>Cook:</b> 4 mins Cook: 4 mins
Serves 4 Serves 4
Low Fat Low Fat
Excellent source of iron Excellent source of iron
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Ingredients

Beef

  • 4 pieces Quality Mark beef schnitzel (about 400g)

Crumb

  • ¼ cup flour
  • 1 egg, beaten with 2 tablespoons water
  • 2-3 cups fresh wholemeal breadcrumbs (see tips)
  • 1 tablespoon finely chopped parsley leaves
  • oil for frying

To serve

  • 250g cherry tomatoes
  • 200g green beans, sliced and steamed
  • 150g sugar snapped peas, trimmed and steamed
  • small potatoes (see tips)

Method

Beef

Use kitchen scissors or a knife to make small cuts around the edge of each piece of schnitzel to ensure they don't roll up during cooking. Place pieces of schnitzel between 2 sheets of baking paper and quickly pound them with a meat mallet, rolling pin or the base of a small heavy saucepan to flatten them a little more.

Crumb

Place the flour, the egg mixture and the breadcrumbs in separate shallow bowls. Stir chopped parsley through the bowl of breadcrumbs. Cook a piece of schnitzel in the flour, shaking off the excess. Dip in the egg mixture until it is well coated then place into the breadcrumbs. Gently pat down on each side, ensuring that it is well coated. Place on a tray and repeat with the remaining schnitzel. 

Heat a frying pan over medium heat then add enough oil just to cover the base of the pan. As soon as the oil is hot, add beef schnitzel (in batches if necessary) and cook for 2-3 minutes on each side. Drain on kitchen paper and season.

To serve

Serve beef schnitzel with a bowl of cherry tomatoes, green beans, sugar snap peas and a bowl of twice-cooked small potatoes (see tips).
  • Suitable Cuts
  • Nutrition
  • Tips & Tricks

Nutrition Information Per Serving

Serving size: 461g
Energy kJ (kcal) 2496 (596)
Protein (g) 37.8
Fat (g) 11.9
Saturated (g)
3.0
Carbohydrate (g) 78.7
Sugars (g)
7.1
Sodium (mg) 581
Iron (mg) 5.1
Zinc (mg) 4.9
Vitamin B12 (ug) 1.8
Vitamin D (ug) N/A
Selenium (ug) 6.8
  • If pieces of beef schnitzel are large, cut them in half before coating
  • For the breadcrumbs, use bread that is 2-3 days old. Use a food processor to make into crumbs.
  • Add 1 teaspoon of chopped thyme to the crumb mixture for extra flavour.
  • Don't overcrowd your frying pan when cooking schnitzel or it will stew rather than fry. Keep cooked schnitzel warm in a low oven.
  • Just before serving, dress tomatoes, beans and sugar snap peas with a vinaigrette to which you have added 1 finely chopped shallot.
  • Boil small new potatoes in plenty of lightly salted water. Drain well. Cut potatoes in half, or into thick slices and place on a hot chargrill to colour. Only use a little oil if they are sticking. This is a good way of using up leftover potatoes.

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Comments & Reviews

There are: 2 reviews, with an average rating of 5.0 out of 5
My kids love this schnitzel
Posted by Jane 2016-10-03 11:44:58
This is the best...also add a squeeze of lemon juice on the schnitzel
Posted by marjorie mckenzie 2016-10-04 14:19:57
 

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TAKAPUNA, AUCKLAND, NEW ZEALAND
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