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Beef schnitzel with mashed potatoes
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Prep Time:
10 minutes
Cook Time:
30 minutes
Total Time:
40 minutes
Indulge in a savory beef schnitzel paired with creamy mashed potatoes and crisp green beans for an affordable and delicious family meal by Chef Curtis Stone.
Ingredients:
  • 1kg red washed potatoes, peeled, cut into 3cm chunks
  • 128.75 gm Brand Full Cream Milk, warmed
  • 75g Brand Unsalted Butter, at room temperature
  • 4 Brand Beef Schnitzels
  • 91.00 gm olive oil
  • 230g green beans
  • 5 slices Brand White Sliced Bread
  • 82.50 ml plain flour
  • 2 Brand Free Range Eggs
  • 23.40 gm Brand Dijon Mustard
Instructions:
  • To make the Mashed Potatoes: Place potatoes in a large heavy-based saucepan and cover with cold salted water. Bring to a boil, then simmer for 20-25 minutes until tender. Drain in a colander and let sit for 5 minutes to steam dry.
  • Pass the potatoes through a large sieve or potato ricer back into the pan. Mix in the milk and butter until extremely smooth. Season generously with salt and pepper.
  • Prepare the Schnitzels: Blitz bread in a food processor until fine crumbs form. Divide into 3 plates - season flour with salt and pepper on one, beat eggs with mustard on another, and spread breadcrumbs on the third.
  • Coat schnitzel with flour, dip in egg mixture, and coat with breadcrumbs. Press on for a thorough coating. Transfer onto a plate and repeat with remaining schnitzels.
  • In a large heavy-based frying pan over high heat, heat 2 tablespoons oil. Once the pan is hot, add 2 schnitzels and cook for 2 minutes on each side until golden. Transfer to serving plates and repeat the process with another 2 tablespoons oil and the remaining schnitzels.
  • Discard excess oil from the pan and give it a quick wipe. Place the pan back on the heat. Add the remaining oil and let it heat for one minute. Toss in the green beans and cook for 2 minutes until they're tender. Season with salt and pepper. Serve alongside schnitzels and mashed potatoes.

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