Beef Schnitzel with Mexican Potato Chips, Sprout Slaw and Chipotle Yoghurt

Beef Schnitzel with Mexican Potato Chips, Sprout Slaw and Chipotle Yoghurt

Ready in 35 minutes • Serves 2
This dish most recently appeared in My Classic (5 Meals For 1) on Sunday, June 12, 2016.
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Extra for you or for two!

Ingredients

Mexican potato chips

  • 300g potatoes, scrubbed and cut into 1cm-thick chips
  • ½ teaspoon Mexican spice mix

Sprout slaw

  • 2 tablespoons natural yoghurt
  • ¼ teaspoon runny honey
  • ¼ teaspoon mustard (e.g. wholegrain, Dijon)
  • 1 teaspoon mayonnaise
  • ¼ teaspoon vinegar (e.g. red wine, white wine, cider)
  • 150g Brussels sprouts, finely shredded until you have about 2 cups
  • ½ courgette, grated
  • 1 carrot, peeled and grated

Beef schnitzel

  • 2 tablespoons flour seasoned with ½ teaspoon salt
  • 1 teaspoon Mexican spice mix
  • 2 tablespoons chopped parsley leaves and stalks
  • 1 egg
  • 2 tablespoons milk
  • 1 cup fine breadcrumbs
  • 300g beef schnitzel (at room temperature)

Chipotle yoghurt

  • 2 tablespoons natural yoghurt
  • ½–1 sachet chipotle sauce (optional)

To serve

  • ½ lemon, cut into wedges

Steps

  1. oven to 220°C. Line two oven trays with baking paper.
  2. Toss potatoes with first measure of Mexican spice mix and a drizzle of olive oil on prepared tray. Toss well to ensure potatoes are well coated in spices and oil. Season with salt and pepper and roast until golden, about 20 minutes. Turn once during cooking.
  3. While potatoes are cooking, prepare the slaw. In a bowl, whisk yoghurt, honey, mustard, mayonnaise and vinegar together. Add Brussels sprouts, courgette and carrot. Stir to combine, season to taste with salt and pepper and set aside.
  4. Place seasoned flour, Mexican spice mix and parsley in a bowl; beat egg and milk in another bowl; place breadcrumbs in a third bowl. Pat schnitzel dry and cut any larger pieces in half. Coat each piece first in flour, then egg mixture, then breadcrumbs. Repeat with remaining schnitzel. pieces
  5. Heat a drizzle of oil in a fry-pan on medium heat. Cook schnitzel, in batches, until golden, about 1 minute each side. Wipe out pan and add extra oil between batches. Set aside in a single layer on a tray. Place tray in oven to warm schnitzel through, about 2 minutes. Slice or leave whole.
  6. Heat a drizzle of oil in a fry-pan on medium heat. Cook schnitzel, in batches, until golden, about 1 minute each side. Wipe out pan and add extra oil between batches. Set aside in a single layer on a tray. Place tray in oven to warm schnitzel through, about 2 minutes. Slice or leave whole.
  7. divide Mexican potato chips, slaw and schnitzel between plates. Serve with a dollop of chipotle yoghurt and squeeze over lemon juice just before eating.

Nutritional Information

Energy 2574 kj
615 kcal
Protein 52.1g
Carbohydrate 63.9g
Fat 15.1g