adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Beef schnitzel with lemony beans and greens recipe
0 Likes
Prep Time:
10 minutes
Cook Time:
20 minutes
Total Time:
30 minutes
Zesty lemon, crisp schnitzel, and fresh greens perfectly blend in this simple yet delightful Italian-inspired dish. Try air frying the schnitzel for a healthier twist!
Ingredients:
  • 2 small lemons
  • 125ml (1/2 cup) olive oil, plus extra, to drizzle
  • 6 anchovy fillets, coarsely chopped
  • 3 garlic cloves, thinly sliced
  • 1/4 - 1/2 tsp dried chilli flakes, to taste
  • 2 bunches broccolini (or 1 head broccoli), stems and florets halved or coarsely chopped
  • 70g (3 cups) leftover torn such as kale, silverbeet or spinach
  • 2 x 400g cans cannellini beans, rinsed, drained
  • 40g (¼ cup) plain flour
  • 2 eggs
  • 5.90 gm Dijon mustard
  • 75g (1½ cups) panko breadcrumbs
  • 4 (about 300g) thin beef scotch fillet steaks or beef sizzle steaks
Instructions:
  • For making schnitzels, spread flour on a plate. Mix eggs, mustard, and 1 tsp water in a shallow bowl. Spread panko on another plate. Season steaks. Coat one steak in flour, then egg mixture, then panko, pressing gently. Place on a plate lined with baking paper. Repeat for the rest of the steaks, flour, egg, and panko. Set aside.
  • Slice 1 lemon thinly and remove seeds. In a large frying pan over medium-high heat, heat 1 tablespoon of oil. Cook the lemon slices for 1-2 minutes until soft and caramelized. Transfer to a plate. In the same pan, add 2 tablespoons of oil, anchovy, garlic, and chili. Cook for about 1 minute until fragrant. Add broccolini stems and cook for 1 minute, then add the remaining broccolini and torn greens. Cook for 2 minutes, then add beans and 60ml (¼ cup) water. Cover and cook for 3 minutes until greens are tender. Squeeze over the remaining lemon, season, and enjoy!
  • Heat the rest of the oil in a spacious non-stick frying pan on high. Cook schnitzels, flipping, for 3 minutes until golden and crispy. Place on a plate with paper towel to drain. Season. Split bean mixture and lemon slices onto plates. Drizzle with oil. Add schnitzels on top before serving.

Similar Recipes