Parsley Beef Schnitzel with Wedges and Slaw
Schnitzel is a family favourite – I remember mum making it all the time when I was a kid! This traditional German dish can be made with either beef or pork.
You can buy schnitzel at the supermarket in the meat section, it’s a very thin cut of meat that cooks super fast – perfect for weeknight dinners.
Serve this dish with tomato sauce or relish. If you want to make your own, this homemade tomato sauce recipe would be perfect.
This recipe is from the latest My Food Bag cookbook – Dinnertime Goodness. Packed with over 85 delicious, easy and nourishing recipes that the whole family will enjoy, this book is sure to become a household go-to.
- potatoes e.g Agria 800g, scrubbed and cut length-ways, then into 2cm wedges
- olive oil 1 tablespoon
Parsley beef schnitzel
- flour ½ cup, seasoned with 1 teaspoon salt
- egg 1
- milk 1/3 cup
- panko breadcrumbs 2 cups
- parsley ½ cup finely chopped, leaves and stalks
- beef schnitzel (or use pork schnitzel) 600g, at room temperature
Courgette, apple and carrot slaw
- carrots 2, grated or cut into thin matchsticks
- courgettes 2, grated or cut into thin matchsticks
- apple 1, grated or cut into thin matchsticks
- red cabbage 3 cups, finely shredded
- sunflower seeds ¼ cup
- pumpkin seeds ¼ cup
- parsley ¼ cup, chopped leaves and stalks
- creamy dressing* (see recipe in method)
- Tomato sauce or tomato relish (optional)
Preheat oven to 200oC. Line an oven tray with baking paper.
- Toss potato wedges with olive oil and a pinch salt on prepared tray and roast for about 35 minutes or until golden. Turn once during cooking.
- Place seasoned flour in a bowl; beat egg with milk in another bowl; mix panko breadcrumbs and parsley in a third bowl.
- Pat schnitzel dry with paper towels and cut into smaller pieces, about 3-4cm wide. Place a few pieces at a time in seasoned flour and toss to coat, then in the egg mixture and finally parsley breadcrumbs, shaking off excess as you go. Set aside on a clean, dry plate.
- To prepare slaw, combine all ingredients in a medium bowl with creamy dressing.
- Heat oil in a large (preferably non-stick) fry-pan on medium-high heat. Cook schnitzel, in batches, for 1–2 minutes each side (depending on thickness), until golden and just cooked. Wipe out pan between batches and add extra oil as needed. Set aside, covered with foil to keep warm.
To serve, place some wedges onto each plate with a few pieces of parsley beef schnitzel. Serve with a dollop of tomato sauce or relish, if using and slaw on the side.
- For the creamy dressing, combine 2 tablespoons mayonnaise, 1 teaspoon mustard (e.g. Dijon, wholegrain), 1 tablespoon vinegar (e.g. white wine, red wine, cider), ½ teaspoon runny honey and 1 tablespoon finely chopped parsley.