Crumbed Beef Schnitzel with Honey Glazed Baby Carrots and Roasties

Steps

1. Cook roasties Preheat oven to 230°C. Bring a pot of salted water to the boil. Dice potatoes 2cm. Toss on a lined oven tray with a drizzle of oil. Season and cook for 25- 30 minutes, or until tender and golden.
2. Crumb beef Pat beef dry and season. Cut any larger pieces in half. Add beef to a bowl, along with flour and toss to coat. In a separate bowl combine egg and milk, add beef and toss to coat. Place breadcrumbs in another bowl. Place pieces of schnitzel in crumb and turn to coat each piece well. Place on a plate or tray.
3. Cook veggies Cook carrots in boiling water for 5 minutes. Cut green beans in half, add to carrots along with peas and cook for a further 2-3 minutes, or until just cooked. Drain well, return to pot with second measure of butter and honey. Season to taste. Cover to keep warm.
4. Cook beef Heat a drizzle of oil and half the butter in a fry-pan on medium heat. Cook beef, in batches for about 2 minutes each side or until golden. Press down on beef with a spatula to ensure even cooking. Wipe pan out between batches and add more oil and remaining butter.
5. Mix kasundi mayo In a small bowl, mix together kasundi and mayonnaise.
6. Serve beef schnitzel, roasties and veggies with kasundi mayo.