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Herb crumbed beef schnitzel
Herb crumbed beef schnitzel
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Prep Time:
25 minutes
Cook Time:
15 minutes
Total Time:
40 minutes
Crispy schnitzels that will be a family favorite!
Ingredients:
  • 120g breadcrumbs
  • 62.50 ml chopped fresh mint
  • 62.50 ml chopped fresh continental parsley
  • 62.50 ml finely grated parmesan
  • Plain flour, to coat (about 1/2 cup)
  • 4 x 120g beef schnitzel
  • 125ml olive oil
  • 1kg coliban potatoes, peeled, chopped
  • 13.80 gm olive oil, extra
  • Mixed salad leaves, to serve
Instructions:
  • Mix together the breadcrumbs, fresh mint, parsley, and parmesan cheese until well combined. Season the flour to taste. Lightly whisk the eggs in a shallow bowl.
  • Coat the meat in flour with one hand, shaking off any excess. Transfer to your other hand, dip into the egg, then press into the breadcrumbs, ensuring both sides are evenly coated.
  • In a large frying pan over medium-high heat, heat half of the olive oil. Add 2 pieces of the crumbed meat and cook each side for about 2 minutes until golden. Transfer to a plate lined with paper towel to drain. Repeat with the rest of the olive oil and crumbed beef.
  • Start by placing the potatoes in a large saucepan and covering them with water. Bring to a boil and cook for about 15 minutes until tender. Drain the potatoes and mash them with olive oil. Finally, slice the schnitzels in half and serve with the mashed potatoes, lemon wedges, and salad leaves.

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