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Beef Schnitzel

Healthy Beef Schnitzel Recipe

4

Serves

10 mins

Prep Time

4 mins

Cook Time

Kathy Paterson

Recipe author

Kathy Paterson

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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High Iron

Low Sodium

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Beef,

Quick and Easy,

Family Favourites,

Dinner,

Ingredients

Beef

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400g Quality Mark beef schnitzel

If pieces of beef schnitzel are large, cut them in half before coating

Crumb

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1/4 cup white flour

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1, beaten with 2 tbsp water eggs

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2-3 cups breadcrumbs

For the breadcrumbs, use bread that is 2-3 days old. Use a food processor to make into crumbs.

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1 tbsp parsley

Add 1 teaspoon of chopped thyme to the crumb mixture for extra flavour.

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A dash of olive oil

To serve

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cherry tomato

Just before serving, dress tomatoes, beans and sugar snap peas with a vinaigrette to which you have added 1 finely chopped shallot.

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200g sliced green bean

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150g snap pea

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new potatoes

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.

Method

To Prepare Beef

To Crumb

To Serve

1

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.

2

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.

More info

Nutrition Information per Serving (461g)

Percentage daily intakes are based on an average adult diet of 8700 kJ (2100 kilocalories).

More info

Energy

2496 (596)kJ

Protein

37.8g

Total Fat

11.9g

Saturated Fat

3g

Carbs

78.7g

Sugars

7.1g

Sodium

581mg

Iron*

5.1mg

* Percentage of recommended daily intake (Aust/NZ)

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