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Spiced Beef Schnitzel

Spiced Beef Schnitzel

with Creamy Roasted Veggies & Tomato Salad

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Secure that apron because you'll be crumbing up some spiced beef schnitzels and roasting cauliflower to golden perfection for dinner tonight. Paired with a crisp tomato 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 and under 30g carbohydrates per serving.

Keep an eye out... Due to sourcing challenges over the Christmas period, some of the fresh ingredients you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be just as delicious!

Tags:Under 30g carbsUnder 650kcal
Allergens:EggsGluten

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 portion

cauliflower

1

parsnip

1 sachet

chicken-style stock powder

1 packet

mayonnaise

(ContainsEggs)

1

tomato

¾ packet

panko breadcrumbs

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

1 packet

beef schnitzel

1 bag

salad leaves

1 sachet

Aussie spice blend

Not included in your delivery

1

olive oil

1 tbs

plain flour

(ContainsGluten)

¼ tsp

salt

1

egg

(ContainsEggs)

1 drizzle

balsamic vinegar

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)2319 kJ
Fat27.8 g
of which saturates4.9 g
Carbohydrate29.7 g
of which sugars8.5 g
Dietary Fibre5.7 g
Protein45.3 g
Sodium1548 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 220ºC/200ºC fan-forced. Cut the cauliflower into small florets. Cut the parsnip into bite-sized chunks. Place the cauliflower and parsnip on a lined oven tray. Drizzle with olive oil and sprinkle over the chicken-style stock powder. Toss to coat, spread out evenly, then roast until tender and browned around the edges, 20-25 minutes.

2

While the veggies are roasting, cut the tomato into wedges.

3

In a shallow bowl, combine the plain flour, salt and Aussie spice blend. In a second shallow bowl, whisk the egg. In a third shallow bowl, place the panko breadcrumbs (see ingredients). Pull apart the beef schnitzels so you get 2 per person. Coat the beef in the flour mixture, followed by the egg and finally the panko breadcrumbs. 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 cover the base. Cook the beef schnitzels in batches until golden and cooked through, 2-3 minutes each side. Transfer to a plate lined with paper towel.

5

While the beef is cooking, combine the salad leaves, tomato and a drizzle of balsamic vinegar and olive oil in a medium bowl. Season to taste. Set aside. When the roasted veggies are done, transfer them to a large bowl and toss with the mayonnaise. Season with pepper.

6

Slice the beef schnitzel. Divide the beef, creamy roasted veggies and tomato salad between plates.