Peanut-Crumbed Beef Schnitzel
with Japanese-Style Slaw & Garlic Rice
- Milk
- Gluten
- Eggs
- Gluten(Wheat)
- Peanuts
- Soy
- Sesame
- May contain traces of allergens
- Wheat
- Sesame
- Milk
- Soy
- Almond
- Traces of Brazil Nut
- Traces of Cashew
- Hazelnut
- Macadamia
- Pecan
- Traces of Pistachio
- Traces of Pine Nut
- Traces of Walnut
- Eggs
- Fish
Who doesn’t love a good, crumbed schnitzel? We've switched the protein up by using beef, then paired it with a crunchy, Asian-inspired slaw and aromatic garlic rice. For the finishing touch, we've added creamy garlic aioli to make this a certified household hit.
Ingredients
1 packet
jasmine rice
1
carrot
1 bunch
spring onion
1 bag
baby spinach leaves
1 packet
panko breadcrumbs
(Contains: Gluten(Wheat); )
1 packet
Crushed Peanuts
(Contains: Peanuts; May be present: Wheat, Sesame, Milk, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Pine Nut, Walnut)
1 packet
beef schnitzel
1 sachet
garlic aioli
(Contains: Eggs, Soy; )
1 bag
Shredded Cabbage Mix
2 clove
garlic
1 packet
Japanese Dressing
(Contains: Gluten(Wheat), Soy, Sesame; May be present: Eggs, Fish)
Not included in your delivery
1
olive oil
20 g
butter
(Contains: Milk; )
1.25 cup
water
1 tbs
plain flour
(Contains: Gluten; )
½ tsp
salt
1
egg
(Contains: Eggs; )
Nutrition Values
Utensils
Cooking Steps
Finely chop the garlic. In a medium saucepan, melt the butter with a dash of olive oil over a medium heat. Cook the garlic until fragrant, 1-2 minutes. Add the jasmine rice, a generous pinch of salt and the water, stir, then bring to the boil. Reduce the heat to low and cover with a lid. Cook for 12 minutes, then remove from the heat and keep covered until the rice is tender and the water is absorbed, 10-15 minutes.
TIP: The rice will finish cooking in its own steam so don't peek!
While the rice is cooking, grate the carrot. Thinly slice the spring onion. Roughly chop the baby spinach leaves.
In a shallow bowl, combine the plain flour, the salt and a good pinch of pepper. In a second shallow bowl, whisk the egg. In a third shallow bowl, combine the panko breadcrumbs and 1/2 the crushed peanuts. 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-peanut mixture. Transfer to a plate.
When the rice has 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, season with salt and set aside to rest.
TIP: Add extra oil between batches if needed.
While the beef is cooking, combine the Japanese dressing and garlic aioli in a medium bowl. Add the carrot, baby spinach and shredded cabbage mix. Toss to coat and season to taste.
Slice the peanut-crumbed beef. Divide the garlic rice, beef and Japanese-style slaw between plates. Garnish with the spring onion and remaining crushed peanuts to serve.
Customer reviews
Review summary
Updated on Feb 2026- Flavour: Many enjoyed the peanut crumb, which added a delightful crunch and flavour to the schnitzel.
- Ease of prep: Quick and simple to make, though some found crumbing the schnitzel a bit labour-intensive.
- Suggestions: Consider adding a sauce to combat dryness; some found the dish needed more moisture overall.
- Portions: Generous amount of meat, though some felt the schnitzel slices were too thin.
- Texture: The mix of textures was praised, with the crunchy slaw complementing the crispy schnitzel well.
