Healthy Beef Schnitzel 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.
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400g Quality Mark beef schnitzel
If pieces of beef schnitzel are large, cut them in half before coating
1/4 cup white flour
1, beaten with 2 tbsp water eggs
2-3 cups breadcrumbs
For the breadcrumbs, use bread that is 2-3 days old. Use a food processor to make into crumbs.
1 tbsp parsley
Add 1 teaspoon of chopped thyme to the crumb mixture for extra flavour.
A dash of olive oil
Just before serving, dress tomatoes, beans and sugar snap peas with a vinaigrette to which you have added 1 finely chopped shallot.
200g sliced green bean
150g snap peas
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.
To Prepare 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.
Nutrition Information per Serving (461g)
Percentage daily intakes are based on an average adult diet of 8700 kJ (2100 kilocalories).More info
* Percentage of recommended daily intake (Aust/NZ)