eCook Meal
Beef Milanese & Lemon Burnt Butter
with a hard cheese and panko crust & fluffy new potatoes
Milanese is Italian schnitzel! This one’s coated in a homemade crumb and soaked in a nutty browned butter sauce, infused with garlic and lemon. Seal this decadent deal with a leafy olive salad and baby potatoes.
Serving guide
Choose your portion size.
BOIL THE BABY POTATOES
Place the rinsed baby potatoes in a pot of salted water over a high heat. Pop on a lid and bring to the boil. Once boiling, remove the lid and reduce the heat. Simmer for 15-20 minutes until cooked through and softened. Remove from the heat on completion, drain, and return to the pot. Cut in half once cool enough to handle, replace the lid, and set aside to keep warm until serving.
FRESH SIDE SALAD
Place the rinsed salad leaves in a bowl with the chopped olives and Cucumber half-moons. Squeeze in the juice of 1 lemon wedge, season to taste, and toss to combine. Set aside for serving.
PREP THE SCHNITZEL
Whisk 1 egg in a shallow dish with a tsp of water. In a second shallow dish, mix the breadcrumbs with the grated hard cheese. Prepare a third shallow dish containing the flour (seasoned lightly). Pat the Beef schnitzel dry with some paper towel. Coat in the flour, then in the egg, and lastly in the cheesy crumb. When coating in the crumb, press it into the meat so it sticks and coats evenly. Make sure the schnitzel is fully coated in one mixture before moving on to the next. Dust off any excess in between coatings. Set aside until time for frying.
LEMONY BURNT BUTTER
Place a nonstick pan over a low heat. Add in 30g of butter, the grated Garlic, and the Provençal Rub. Bring to a simmer and stir for 2-3 minutes until foaming and golden brown. Remove from the heat on completion and squeeze in the juice of 1 lemon wedge. Season to taste, pour into a bowl, and set aside to cool slightly.
MAGNIFICENT MILANESE
Return the pan to a medium-high heat with enough oil to cover the base. When hot, fry the schnitzel for 2-3 minutes per side until cooked through and crispy. Remove from the pan on completion and allow to drain on some paper towel.
DINNER IS SERVED
Dish up some warm baby potatoes alongside the golden Beef Milanese and pour over the Lemon and burnt butter sauce to taste. Serve the fresh salad on the side with drizzles of balsamic glaze. Bellissimo!
BOIL THE BABY POTATOES
Place the rinsed baby potatoes in a pot of salted water over a high heat. Pop on a lid and bring to the boil. Once boiling, remove the lid and reduce the heat. Simmer for 15-20 minutes until cooked through and softened. Remove from the heat on completion, drain, and return to the pot. Cut in half once cool enough to handle, replace the lid, and set aside to keep warm until serving.
FRESH SIDE SALAD
Place the rinsed salad leaves in a bowl with the chopped olives and Cucumber half-moons. Squeeze in the juice of 2 lemon wedges, season to taste, and toss to combine. Set aside for serving.
PREP THE SCHNITZELS
Whisk 2 eggs in a shallow dish with a tsp of water. In a second shallow dish, mix the breadcrumbs with the grated hard cheese. Prepare a third shallow dish containing the flour (seasoned lightly). Pat the Beef schnitzels dry with some paper towel. Coat one schnitzel in the flour, then in the egg, and lastly in the cheesy crumb. When coating in the crumb, press it into the meat so it sticks and coats evenly. Make sure the schnitzel is fully coated in one mixture before moving on to the next. Dust off any excess in between coatings. Repeat with the other schnitzel, then set aside until time for frying.
LEMONY BURNT BUTTER
Place a large, nonstick pan over a low heat. Add in 50g of butter, the grated Garlic, and the Provençal Rub. Bring to a simmer and stir for 3-4 minutes until foaming and golden brown. Remove from the heat on completion and squeeze in the juice of 2 lemon wedges. Season to taste, pour into a bowl, and set aside to cool slightly.
MAGNIFICENT MILANESE
Return the pan to a medium-high heat with enough oil to cover the base. When hot, fry the schnitzels for 2-3 minutes per side until cooked through and crispy. Remove from the pan on completion and allow to drain on some paper towel. You may need to do this step in batches.
DINNER IS SERVED
Dish up some warm baby potatoes alongside the golden Beef Milanese and pour over the Lemon and burnt butter sauce to taste. Serve the fresh salad on the side with drizzles of balsamic glaze. Bellissimo!
BOIL THE BABY POTATOES
Place the rinsed baby potatoes in a pot of salted water over a high heat. Pop on a lid and bring to the boil. Once boiling, remove the lid and reduce the heat. Simmer for 15-20 minutes until cooked through and softened. Remove from the heat on completion, drain, and return to the pot. Cut in half once cool enough to handle, replace the lid, and set aside to keep warm until serving.
FRESH SIDE SALAD
Place the rinsed salad leaves in a bowl with the chopped olives and Cucumber half-moons. Squeeze in the juice of 2 lemon wedges, season to taste, and toss to combine. Set aside for serving.
PREP THE SCHNITZELS
Whisk 2 eggs in a shallow dish with a tsp of water. In a second shallow dish, mix the breadcrumbs with the grated hard cheese. Prepare a third shallow dish containing the flour (seasoned lightly). Pat the Beef schnitzels dry with some paper towel. Coat one schnitzel in the flour, then in the egg, and lastly in the cheesy crumb. When coating in the crumb, press it into the meat so it sticks and coats evenly. Make sure the schnitzel is fully coated in one mixture before moving on to the next. Dust off any excess in between coatings. Repeat with the other schnitzel, then set aside until time for frying.
LEMONY BURNT BUTTER
Place a large, nonstick pan over a low heat. Add in 50g of butter, the grated Garlic, and the Provençal Rub. Bring to a simmer and stir for 3-4 minutes until foaming and golden brown. Remove from the heat on completion and squeeze in the juice of 2 lemon wedges. Season to taste, pour into a bowl, and set aside to cool slightly.
MAGNIFICENT MILANESE
Return the pan to a medium-high heat with enough oil to cover the base. When hot, fry the schnitzels for 2-3 minutes per side until cooked through and crispy. Remove from the pan on completion and allow to drain on some paper towel. You may need to do this step in batches.
DINNER IS SERVED
Dish up some warm baby potatoes alongside the golden Beef Milanese and pour over the Lemon and burnt butter sauce to taste. Serve the fresh salad on the side with drizzles of balsamic glaze. Bellissimo!
BOIL THE BABY POTATOES
Place the rinsed baby potatoes in a pot of salted water over a high heat. Pop on a lid and bring to the boil. Once boiling, remove the lid and reduce the heat. Simmer for 20-25 minutes until cooked through and softened. Remove from the heat on completion, drain, and return to the pot. Cut in half once cool enough to handle, replace the lid, and set aside to keep warm until serving.
FRESH SIDE SALAD
Place the rinsed salad leaves in a bowl with the chopped olives and Cucumber half-moons. Squeeze in the juice of 4 lemon wedges, season to taste, and toss to combine. Set aside for serving.
PREP THE SCHNITZELS
Whisk 3 eggs in a shallow dish with a tsp of water. In a second shallow dish, mix the breadcrumbs with the grated hard cheese. Prepare a third shallow dish containing the flour (seasoned lightly). Pat the Beef schnitzels dry with some paper towel. Coat one schnitzel in the flour, then in the egg, and lastly in the cheesy crumb. When coating in the crumb, press it into the meat so it sticks and coats evenly. Make sure the schnitzel is fully coated in one mixture before moving on to the next. Dust off any excess in between coatings. Repeat with each schnitzel, then set aside until time for frying.
LEMONY BURNT BUTTER
Place a large, nonstick pan over a low heat. Add in 100g of butter, the grated Garlic, and the Provençal Rub. Bring to a simmer and stir for 4-5 minutes until foaming and golden brown. Remove from the heat on completion and squeeze in the juice of 4 lemon wedges. Season to taste, pour into a bowl, and set aside to cool slightly.
MAGNIFICENT MILANESE
Return the pan to a medium-high heat with enough oil to cover the base. When hot, fry the schnitzels for 2-3 minutes per side until cooked through and crispy. Remove from the pan on completion and allow to drain on some paper towel. You may need to do this step in batches.
DINNER IS SERVED
Dish up some warm baby potatoes alongside the golden Beef Milanese and pour over the Lemon and burnt butter sauce to taste. Serve the fresh salad on the side with drizzles of balsamic glaze. Bellissimo!
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Frequently Asked Questions
What is the preparation time for Beef Milanese & Lemon Burnt Butter?
The preparation time for Beef Milanese & Lemon Burnt Butter with a hard cheese and panko crust & fluffy new potatoes is between 30 and 40 minutes.
What is the total time required to make Beef Milanese & Lemon Burnt Butter with a hard cheese and panko crust & fluffy new potatoes?
The total time required to make Beef Milanese & Lemon Burnt Butter with a hard cheese and panko crust & fluffy new potatoes is between 35 and 55 minutes.
How many servings does Beef Milanese & Lemon Burnt Butter provide?
4 servings
What are the main ingredients in Beef Milanese & Lemon Burnt Butter?
Baby Potato, Balsamic Glaze, Beef, Beef Schnitzel (without crumb), Cake Flour, Cucumber, Garlic, Grated Italian-style Hard Cheese, Lemon, NOMU Provençal Rub, Panko Breadcrumb, Pitted Kalamata Olives, Salad Leaves
What is the nutritional information of Beef Milanese & Lemon Burnt Butter?
Calories: , Carbs: grams, Fat: grams, Protein: grams, Sugar: grams, Salt: grams
How do I prepare Beef Milanese & Lemon Burnt Butter?
PREP THE SCHNITZELS: Whisk 2 eggs in a shallow dish with a tsp of water. In a second shallow dish, mix the breadcrumbs with the grated hard cheese. Prepare a third shallow dish containing the flour (seasoned lightly). Pat the beef schnitzels dry with some paper towel. Coat one schnitzel in the flour, then in the egg, and lastly in the cheesy crumb. When coating in the crumb, press it into the meat so it sticks and coats evenly. Make sure the schnitzel is fully coated in one mixture before moving on to the next. Dust off any excess in between coatings. Repeat with the other schnitzel, then set aside until time for frying. MAGNIFICENT MILANESE: Return the pan to a medium-high heat with enough oil to cover the base. When hot, fry the schnitzels for 2-3 minutes per side until cooked through and crispy. Remove from the pan on completion and allow to drain on some paper towel. You may need to do this step in batches. BOIL THE BABY POTATOES: Place the rinsed baby potatoes in a pot of salted water over a high heat. Pop on a lid and bring to the boil. Once boiling, remove the lid and reduce the heat. Simmer for 15-20 minutes until cooked through and softened. Remove from the heat on completion, drain, and return to the pot. Cut in half once cool enough to handle, replace the lid, and set aside to keep warm until serving. FRESH SIDE SALAD: Place the rinsed salad leaves in a bowl with the chopped olives and cucumber half-moons. Squeeze in the juice of 2 lemon wedges, season to taste, and toss to combine. Set aside for serving. DINNER IS SERVED: Dish up some warm baby potatoes alongside the golden beef Milanese and pour over the lemon and burnt butter sauce to taste. Serve the fresh salad on the side with drizzles of balsamic glaze. Bellissimo! LEMONY BURNT BUTTER: Place a large, nonstick pan over a low heat. Add in 50g of butter, the grated garlic, and the Provençal Rub. Bring to a simmer and stir for 3-4 minutes until foaming and golden brown. Remove from the heat on completion and squeeze in the juice of 2 lemon wedges. Season to taste, pour into a bowl, and set aside to cool slightly.
What should be prepared from my kitchen to make Beef Milanese & Lemon Burnt Butter?
Baby Potato, Balsamic Glaze, Beef, Beef Schnitzel (without crumb), Cake Flour, Cucumber, Garlic, Grated Italian-style Hard Cheese, Lemon, NOMU Provençal Rub, Panko Breadcrumb, Pitted Kalamata Olives, Salad Leaves
How many calories does Beef Milanese & Lemon Burnt Butter have?
calories
How much fat content does Beef Milanese & Lemon Burnt Butter have?
grams