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Rosemary beef schnitzels with snow pea and potato salad
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Prep Time:
15 minutes
Cook Time:
10 minutes
Total Time:
25 minutes
Indulge in crispy rosemary beef schnitzels with a creamy snow pea and potato salad.
Ingredients:
  • 800g red potatoes, chopped
  • 200g snow peas, trimmed, halved diagonally
  • 75g plain flour
  • 2 Free Range Eggs, lightly whisked
  • 150g breadcrumbs
  • 3 tsp fresh rosemary, chopped
  • 8 Beef Schnitzels
  • Rice bran oil, to shallow-fry
  • 120g creme fraiche
  • 2 tsp horseradish cream
  • 2 tsp white wine vinegar
  • 2 tsp chives, chopped
  • 60g Baby Spinach
  • 2 spring onions, sliced
  • Lime wedges, to serve
Instructions:
  • 1. In a medium saucepan, add the potato and cover it with water. Bring to a boil. Boil for 7 minutes or until the potatoes are just tender. Add snow peas for the last 2 minutes of cooking. Drain and rinse under cold water. Drain again.
  • Prepare a flour seasoning mix on a plate. Place the egg in a shallow bowl. In another shallow bowl, combine breadcrumbs with rosemary. Coat the beef in the flour mixture, shaking off excess. Dip the beef in the egg, then coat it in the breadcrumb mixture. Heat oil in a large frying pan until it reaches 1cm up the side of the pan. Cook the beef for 2 mins on each side until golden and crisp. Transfer to a plate lined with paper towels.
  • In a jug, combine crème fraiche, horseradish, vinegar, and chives, whisk until smooth. Season to taste. In a large bowl, toss dressing with potato, snow peas, spinach, and spring onion. Divide salad and schnitzel onto serving plates. Serve with lime wedges.

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