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Beef Schnitzel
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.
Prep: 10 mins
Cook: 4 mins
Serves 4
Low Fat
Excellent source of iron
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IngredientsBeef
Crumb
To serve
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Method |
Nutrition Information Per Serving
Serving size: 461g| Energy kJ (kcal) | 2496 (596) |
| Protein (g) | 37.8 |
| Fat (g) | 11.9 |
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Saturated (g)
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3.0 |
| Carbohydrate (g) | 78.7 |
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Sugars (g)
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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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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. Coat 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).