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Oat and bacon schnitzel with green bean and pea shoot salad
Oat and bacon schnitzel with green bean and pea shoot salad
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Prep Time:
15 minutes
Cook Time:
15 minutes
Total Time:
30 minutes
Elevate schnitzel in 30 minutes with a delicious twist.
Ingredients:
  • 4 x 200g beef rump steaks, trimmed
  • 120g rolled oats
  • 3 streaky bacon rashers, finely chopped
  • 50g plain flour
  • 125ml milk
  • Sunflower oil, to shallow-fry
  • 36.40 gm olive oil
  • 40.00 ml white wine vinegar
  • 11.80 gm wholegrain mustard
  • 100g pea shoots
  • 100g rocket leaves
  • 200g green beans, trimmed, blanched, halved lengthways
  • Lemon wedges, to serve
Instructions:
  • Flatten steaks to 1.5cm thickness using a rolling pin between two sheets of baking paper. In a bowl, mix oats, bacon, and 1 tablespoon of flour, then season with pepper. Whisk egg and milk in another bowl, and place the remaining 1/4 cup (35g) of flour in a third bowl. Dust each steak in flour, dip in the egg mixture, and coat with the oat mixture.
  • In a large frypan over medium-high heat, heat 2cm of sunflower oil. Cook schnitzels in batches for 3 minutes on each side or until golden brown and cooked through. Place on paper towel to drain and keep warm.
  • Prepare the dressing by mixing olive oil, vinegar, and mustard. Season the dressing, then add pea shoots, arugula leaves, and beans. Toss everything together until well combined. Serve with schnitzel and fresh lemon wedges for squeezing.

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