Herby Crumbed Beef Schnitzels

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.