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Herby Crumbed Beef Schnitzels

Herby Crumbed Beef Schnitzels

with Slaw, Veggie Fries & Dill-Parsley Mayo

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Who doesn’t love a good, crumbed schnitzel? We've switched the protein up by using beef, then paired it with a crunchy radish slaw and oven-roasted veggie fries. For a herby finishing touch, we've added dill and parsley mayo to make this a certified household hit.

This recipe is under 650kcal per serving.

Tags:Kid FriendlyUnder 650kcal
Allergens:GlutenEggs

Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed

Total Time30 minutes
Cooking difficultyEasy
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

1

parsnip

1 bag

parsley

1 sachet

garlic & herb seasoning

½ packet

panko breadcrumbs

(ContainsGlutenMay be presentPeanuts, Tree Nuts, Milk, Soy, Sesame)

1 packet

beef schnitzel

1 bag

slaw mix

1 packet

dill & parsley mayonnaise

(ContainsEggs)

3

potato

2

radish

Not included in your delivery

olive oil

½ tbs

plain flour

(ContainsGluten)

1

egg

(ContainsEggs)

1 drizzle

white wine vinegar

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)1956 kJ
Fat20.9 g
of which saturates2.2 g
Carbohydrate53.9 g
of which sugars10 g
Protein14 g
Sodium723 mg
Utensils
Utensilsarrow down iconarrow down icon
Baking Tray
Baking Paper
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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1

Preheat the oven to 240°C/220°C fan-forced. Cut the potato and parsnip into fries. Place the potato and parsnip on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. Spread in a single layer and roast until tender, 20-25 minutes.

2

While the veggies are roasting, finely chop the parsley. Thinly slice the radish. In a shallow bowl, combine the plain flour, garlic & herb seasoning and a pinch of salt and pepper. In a second shallow bowl, whisk the egg with a fork. In a third shallow bowl, combine the panko breadcrumbs (see ingredients) and parsley.

3

Separate the beef schnitzels (they may be stuck together). Dip each beef schnitzel first into the flour mixture, followed by the egg and finally into the panko-parsley crumb. Transfer to a plate.

4

When the veggies have 10 minutes cook time remaining, heat a large frying pan over a medium high heat with enough olive oil to coat the base of the pan. When the oil is hot, cook the crumbed beef, in batches, until golden and cooked through, 2-3 minutes each side. Transfer to a plate lined with paper towel.

TIP: Add extra oil between batches if needed.

5

While the beef is cooking, combine the radish, slaw mix and a drizzle of white wine vinegar and olive oil in a large bowl. Toss to combine. Season to taste.

6

Divide the herby crumbed beef schnitzel, slaw and veggie fries between plates. Serve with the dill & parsley mayonnaise.