Herbed Beef Schnitzel with Spiced Wedges & Smoky BBQ Aioli
Ready in 40 minutes
• Serves 5
This dish most recently appeared in My Classic (5 Nights For 4) on Sunday, October 20, 2019.
This dish most recently appeared in My Classic (5 Nights For 4) on Sunday, October 20, 2019.
Ingredients
Wedges
- 800g potatoes, cut into wedges
- 1 pack smoky spices
Slaw
- 1 pack slaw
- 1 pack baby spinach
Beef
- 1 pack beef schnitzel
- 1 pack herbs de Provence crumb
- 1/4 cup flour
- 1 egg
To Serve
- 1 pack smoky BBQ aioli
Steps
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Preheat oven to 220°C. Preheat BBQ hotplate to medium (if using). Prep & cook wedges. Toss wedges with smoky spices and a drizzle of oil on a lined oven tray. Season. Roast for about 30 minutes, until tender.
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Make slaw. Combine slaw and spinach in a bowl with a drizzle of oil and vinegar and season to taste.
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Prep beef. Pat beef dry and cut any larger pieces in half. Place herbs de Provence crumb on a plate. Combine beef and flour in a bowl and toss to coat. Add egg to bowl and toss to coat. Place each piece of beef in crumb and press to adhere.
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Cook beef. Heat a drizzle of oil in a fry-pan on medium heat. Cook beef, in batches, for about 2 minutes, each side, or until golden. Wipe out pan and add extra oil as needed. Alternatively, cook beef on BBQ hotplate.
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Serve beef and wedges with slaw and smoky BBQ aioli.
Nutritional Information
Energy |
2732 kj 653 kcal |
---|---|
Protein | 39.0g |
Carbohydrate | 55.7g |
Fat | 29.6g |