HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconHerby Crumbed Beef Schnitzels
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

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
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount



1 bag


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






Not included in your delivery

olive oil

½ tbs

plain flour





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
Utensilsarrow down iconarrow down icon
Baking Tray
Baking Paper
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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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.


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.


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.


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.


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.


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