Beef Cotoletta with Smashed Kumara and Tomato Salad

Beef Cotoletta with Smashed Kumara and Tomato Salad

Ready in 35 minutesServes 1
This dish most recently appeared in My Own Bag on Sunday, February 19, 2017.

An interesting, quick and tasty My Food Bag take on the traditional Italian dish!



  • 150g kumara, scrubbed and cut into 2cm-thick rounds
  • 1½ tablespoons finely grated Parmesan cheese


  • 1-2 baby capsicums, cut in half lengthways and remove core and seeds
  • ½ cos lettuce
  • 1/3 telegraph cucumber
  • 1 tomato
  • 1 teaspoon vinegar (e.g. white wine, red wine, cider)
  • ½ teaspoon wholegrain mustard


  • 150g beef schnitzel (at room temperature)
  • 2 tablespoons flour seasoned with 1/8 teaspoon salt
  • 1 egg
  • 1 tablespoon milk
  • ½ cup panko breadcrumbs
  • 2 tablespoons finely grated Parmesan cheese
  • 1 teaspoon butter (optional)


  • 1 tablespoon lemon aioli


  1. oven to 220oC. Line an oven tray with baking paper.
  2. Toss kumara and capsicums with a drizzle of olive oil on prepared tray. Season with salt and pepper and bake for 15–18 minutes, until starting to caramelise. Remove capsicum and set aside. Leave kumara on tray and crush with the back of a fork.
  3. Sprinkle first measure of Parmesan over kumara, return to oven and cook a further 5–8 minutes, or until golden and crispy. While vegetables cook, prepare beef cotoletta.
  4. Place seasoned flour in a bowl, whisk eggs with milk in a second bowl and mix breadcrumbs with second measure of Parmesan in a third bowl. Coat each piece of beef first in flour, then egg mixture, then breadcrumb mixture, shaking off excess as you go. Set aside in fridge.
  5. Prepare tomato salad. Finely slice lettuce; cut cucumber in half lengthways and thinly slice; cut tomato into eighths. Toss all together in a medium bowl with vinegar, mustard and a drizzle of olive oil. Add roasted capsicums when cooked. Toss to combine and season to taste with salt and pepper.
  6. Heat butter (if using) and a drizzle of oil in a medium fry-pan on medium heat. Cook beef for 1–2 minutes each side, until browned. Season with salt and pepper and set aside, uncovered, to rest for a few minutes before slicing very thinly.
  7. place smashed kumara and beef cotoletta onto a plate. Serve tomato salad on the side and dollop over lemon aioli.

Nutritional Information

Energy 2968 kj
709 kcal
Protein 53.6g
Carbohydrate 74.1g
Fat 20.0g