Crumbed Beef Schnitzel with Creamy Cheese Sauce
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Crumbed Beef Schnitzel with Creamy Cheese Sauce

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<b>Prep:</b> 10 mins Prep: 10 mins
<b>Cook:</b> 20 mins Cook: 20 mins
Serves 4-5 Serves 4-5
Good source of iron Good source of iron
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  • 500g Quality Mark beef schnitzel
  • ¼ cup neutral oil (see tips)
  • ½ cup flour
  • 2 eggs, lightly beaten with 2 tablespoons milk
  • 2 cups panko crumbs
  • 1 tablespoon dried thyme or 2 tablespoons fresh thyme leaves

Creamy Cheese Sauce

  • 50g butter
  • 2 tablespoons flour
  • 2 cloves garlic, crushed
  • 1 cup milk
  • 1 cup cheddar cheese, grated
  • 2 teaspoons Dijon mustard

To Serve

  • ¼ cup chopped chives
  • Lemon wedges


Preheat the oven to 50°C conventional bake.


Place the flour, eggs and panko crumbs into separate bowls. Add the thyme to the panko crumbs and mix to combine. Season the schnitzels. Coat each one in flour, dip in the egg mixture and then coat with the panko crumb. Repeat with the other schnitzels. Cover and refrigerate for 20 minutes to help the egg set.

Heat 1 cm of oil in a large frying pan over a high heat. When the oil is hot, add the schnitzels a couple at a time and cook until golden brown. Turn and cook the other side. Transfer to a plate lined with paper towels and keep warm in the oven until serving.

Creamy cheese sauce

Melt the butter in a small saucepan over a medium-low heat. Add the flour and garlic and cook, stirring for a few minutes until pale and frothy (not brown). Remove from the heat and slowly pour in the milk, whisking all the time to avoid lumps. Replace over a medium heat and simmer, stirring, for 5 minutes or until thickened. Add the cheese and mustard and simmer for a few minutes until melted and smooth. Season to taste and keep warm.

To serve

Drizzle the schnitzels with the sauce, sprinkle with chives and add a squeeze of lemon, and serve with your choice of steamed seasonal vegetables or salad.
  • Suitable Cuts
  • Nutrition
  • Tips & Tricks

Nutrition Information Per Serving

Serving size: 193g
Energy kJ (kcal) 2236 (534)
Protein (g) 36.9
Fat (g) 33.9
Saturated (g)
Carbohydrate (g) 20.9
Sugars (g)
Sodium (mg) 433
Iron (mg) 3.9
Zinc (mg) 7.0
Vitamin B12 (ug) 2.6
Vitamin D (ug) 1.5
Selenium (ug) 15.7

Lean beef and lamb contains a small amount of vitamin D, where our main source comes from exposure to the sunshine. Natural food sources of vitamin D are particularly important in the cooler, cloudy months. 
  • For tender results, be careful not to overcook the meat. As soon as both sides are golden brown, remove from the pan and allow to rest.
  • Ensure the oil is hot before adding the meat otherwise the meat will be cooked before the crumb is crispy.
  • 'Neutral oil' is oil that doesn’t carry a strong flavour such as grape seed oil, rice bran oil or light olive oil.
  • If you can’t find panko crumbs, normal breadcrumbs will do – or make your own by processing bread in a processor.
  • You may want to trim your schnitzels to half the size to make cooking easier. 

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