Crumbed Beef Schnitzel with Roasties, Smoky Mayo & Rainbow Slaw

Crumbed Beef Schnitzel with Roasties, Smoky Mayo & Rainbow Slaw

Ready in 45 minutes • Serves 4
This dish most recently appeared in My Family (5 Nights For 4) on Sunday, November 24, 2019.
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Ingredients

Roasties

  • 200g potatoes, diced 2cm
  • 1 parsnip, diced 2cm
  • 200g red kumara, diced 2cm

Beef

  • 1 pack beef schnitzel
  • 1/4 cup flour
  • 1 egg
  • 3 Tbsp milk
  • 1 1/2 packs panko breadcrumbs
  • Zest of 1/2 lemon (optional)
  • 1/2 bunch parsley, chopped

Slaw

  • 2 tsp mustard
  • 1/2 tsp honey (optional)
  • 1 beetroot, grated
  • 1 carrot, grated
  • 1/2 red cabbage, thinly sliced, 2 cups worth

To Serve

  • 1 pack smoky mayo
  • 1/2 lemon, cut into wedges

Steps

  1. Preheat oven to 210°C. Prep & cook roasties. Toss potatoes, parsnip and kumara with a drizzle of oil on a lined oven tray. Season and cook for 30-35 minutes, until golden and tender.
  2. Crumb beef. Pat beef dry and season. Cut any larger pieces in half. In a large bowl, toss beef with flour, until coated. Add egg and milk to same bowl. Split the yolk and toss to coat beef. In a second bowl, combine breadcrumbs, lemon zest and parsley. Place pieces of beef in crumb, turn to coat each piece well, then place on a plate.
  3. Prep slaw. In a large bowl, whisk together mustard and honey with a drizzle of olive oil and vinegar. Toss beetroot, carrot and cabbage through dressing. Season to taste. Keep veggies separate for fussier little foodies.
  4. Cook beef. Heat a drizzle of oil and a knob of butter in a large fry-pan on medium heat. Cook beef, in batches for 2-3 minutes each side, or until golden. Wipe pan out between batches and add more oil and butter.
  5. Serve roasties with beef, slaw, smoky mayo and lemon wedges.

Nutritional Information

Energy 2284 kj
546 kcal
Protein 47.8g
Carbohydrate 65.9g
Fat 20.5g