Mumbai Beef Schnitzel

Mumbai Beef Schnitzel

with Bombay Potatoes & Radish Salad

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Secure that apron because you'll be crumbing up some spiced beef schnitzels and roasting Bombay potatoes to golden perfection for dinner tonight. Paired with a crisp radish salad, you're going to be surprised by the fun and fanciful flavour combinations that are sure to please.

This recipe is under 650kcal per serving.

Tags:Under 650kcalKid Friendly

Always read product labels for the most up-to-date allergen information. Visit 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 sachet

brown mustard seeds





2 clove


1 packet

panko breadcrumbs

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

1 packet

beef schnitzel

1 bag

mixed salad leaves

1 packet

Greek-style yoghurt


1 sachet

Mumbai spice blend

Not included in your delivery

olive oil

½ tbs

plain flour





1 drizzle

white wine vinegar

¼ tsp


Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)2334 kJ
Fat10.1 g
of which saturates3.3 g
Carbohydrate63.1 g
of which sugars8.4 g
Protein52.6 g
Sodium768 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 220°C/200°C fan-forced. Cut the potato into bite-sized chunks. Place the potato and brown mustard seeds on a lined oven tray. Drizzle with olive oil and season with salt. Toss to coat, spread out evenly, then roast until tender, 25-30 minutes.


While the potato is roasting, thinly slice the radish. Slice the tomato into wedges. Finely chop the garlic. Heat a large frying pan over a medium-high heat with a drizzle of olive oil. Cook the garlic until fragrant, 1 minute. Transfer the garlic oil mixture to a small bowl, then add the Greek-style yoghurt and stir to combine. Set aside.


In a shallow bowl, combine the Mumbai spice blend, the salt and plain flour, then season with pepper. In a second shallow bowl, whisk the egg. In a third shallow bowl, place the panko breadcrumbs. Separate the beef schnitzels (they may be stuck together!). Coat each beef schnitzel first in the flour mixture, followed by the egg and finally the panko crumb. Transfer to a plate.


When the potato has 10 minutes cook time remaining, return the frying pan to 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.


In a large bowl, combine a drizzle of white wine vinegar and olive oil, then season with salt and pepper. Add the mixed salad leaves, radish and tomato. Toss to combine.


Slice the Mumbai beef schnitzels. Divide the beef, Bombay potatoes and radish salad between plates. Serve with a drizzle of garlic yoghurt.