Allow us to introduce to you a match made in heaven — parsley & panko are combined to form a delicious & herby crumb. Tender beef schnitty is completely covered in this combo and fried to golden perfection. Sided with ‘just-one-more’ potato wedges, a crunchy salad, and a dollop of mustard for dunking. Sounds good, doesn’t it?
Parsley-crumbed Beef Schnitty
Parsley-crumbed Beef Schnitty
with a pecan nut & apple salad
Hands on Time: 25 - 45 minutes
Overall Time: 35 - 55 minutes
Ingredients:
- Apple
- Beef
- Cake Flour
- Free-Range Beef Schnitzel (without crumb)
- Fresh Chives
- Fresh Parsley
- NOMU Beef Rub
- Panko Breadcrumbs
- Pecan Nuts
- Potato
- Salad Leaves
- Wholegrain Mustard
- Willowcreek Pomegranate Dressing
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Egg/s
- Paper Towel
ON A WEDGE
Preheat the oven to 200°C. Spread the Potato wedges on a roasting tray. Coat in oil, ½ the NOMU rub, and seasoning. Roast in the hot oven until crispy, 30-35 minutes (shifting halfway).
FEELING NUTTY
Place the chopped pecans in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
OH CRUMBS!
Pat the schnitzel dry with paper towel. Place the chopped parsley, the breadcrumbs, and seasoning in a shallow dish. Prepare two more shallow dishes: one containing the flour and the remaining rub, and the other containing 1 egg and 1 tsp of water. Coat the schnitzel in the flour first, then in the egg, and, lastly, in the crumb.
GOLDEN & GORGEOUS
Return the pan to medium-high heat with enough oil to cover the base. When hot, carefully lower the crumbed schnitzel into the hot oil. Fry until cooked through and golden, 1-2 minutes per side. Drain on paper towel.
GET DRESSED
In a salad bowl, combine the shredded salad leaves, the Apple wedges, the pomegranate dressing, ½ the toasted pecans, a drizzle of olive oil, and seasoning.
TIME TO DINE!
Plate up the crispy schnitzel. Side with the crunchy salad and the crispy Potato wedges. Sprinkle the remaining pecans and the chopped chives over the salad. Side with the mustard for dunking. Look at that, Chef!
ON A WEDGE
Preheat the oven to 200°C. Spread the Potato wedges on a roasting tray. Coat in oil, ½ the NOMU rub, and seasoning. Roast in the hot oven until crispy, 30-35 minutes (shifting halfway).
FEELING NUTTY
Place the chopped pecans in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
OH CRUMBS!
Pat the schnitzels dry with paper towel. Place the chopped parsley, the breadcrumbs, and seasoning in a shallow dish. Prepare two more shallow dishes: one containing the flour and the remaining rub, and the other containing 1 egg and 1 tsp of water. Coat the schnitzel in the flour first, then in the egg, and, lastly, in the crumb.
GOLDEN & GORGEOUS
Return the pan to medium-high heat with enough oil to cover the base. When hot, carefully lower the crumbed schnitzels into the hot oil. Fry until cooked through and golden, 1-2 minutes per side. Drain on paper towel.
GET DRESSED
In a salad bowl, combine the shredded salad leaves, the Apple wedges, the pomegranate dressing, ½ the toasted pecans, a drizzle of olive oil, and seasoning.
TIME TO DINE!
Plate up the crispy schnitzel. Side with the crunchy salad and the crispy Potato wedges. Sprinkle the remaining pecans and the chopped chives over the salad. Side with the mustard for dunking. Look at that, Chef!
ON A WEDGE
Preheat the oven to 200°C. Spread the Potato wedgeson a roasting tray. Coat in oil, ½ the NOMU rub, and seasoning. Roast in the hot oven until crispy, 35-40 minutes (shifting halfway).
FEELING NUTTY
Place the chopped pecans in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
OH CRUMBS!
Pat the schnitzels dry with paper towel. Place the chopped parsley, the breadcrumbs, and seasoning in a shallow dish. Prepare two more shallow dishes: one containing the flour and the remaining rub, and the other containing 2 eggs and 2 tsp of water. Coat the schnitzel in the flour first, then in the egg, and, lastly, in the crumb.
GOLDEN & GORGEOUS
Return the pan to medium-high heat with enough oil to cover the base. When hot, carefully lower the crumbed schnitzels into the hot oil. Fry until cooked through and golden, 1-2 minutes per side. Drain on paper towel.
GET DRESSED
In a salad bowl, combine the shredded salad leaves, the Apple wedges, the pomegranate dressing, ½ the toasted pecans, a drizzle of olive oil, and seasoning.
TIME TO DINE!
Plate up the crispy schnitzel. Side with the crunchy salad and the crispy Potato wedges. Sprinkle the remaining pecans and the chopped chives over the salad. Side with the mustard for dunking. Look at that, Chef!
ON A WEDGE
Preheat the oven to 200°C. Spread the sweet Potato wedges on a roasting tray. Coat in oil, ½ the NOMU rub, and seasoning. Roast in the hot oven until crispy, 35-40 minutes (shifting halfway).
FEELING NUTTY
Place the chopped pecans in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
OH CRUMBS!
Pat the schnitzels dry with paper towel. Place the chopped parsley, the breadcrumbs, and seasoning in a shallow dish. Prepare two more shallow dishes: one containing the flour and the remaining rub, and the other containing 2 eggs and 2 tsp of water. Coat the schnitzel in the flour first, then in the egg, and, lastly, in the crumb.
GOLDEN & GORGEOUS
Return the pan to medium-high heat with enough oil to cover the base. When hot, carefully lower the crumbed schnitzels into the hot oil. Fry until cooked through and golden, 1-2 minutes per side. Drain on paper towel.
GET DRESSED
In a salad bowl, combine the shredded salad leaves, the Apple wedges, the pomegranate dressing, ½ the toasted pecans, a drizzle of olive oil, and seasoning.
TIME TO DINE!
Plate up the crispy schnitzel. Side with the crunchy salad and the crispy sweet Potato wedges. Sprinkle the remaining pecans and the chopped chives over the salad. Side with the mustard for dunking. Look at that, Chef!
Frequently Asked Questions
What is the preparation time for Parsley-crumbed Beef Schnitty?
The preparation time for Parsley-crumbed Beef Schnitty with a pecan nut & apple salad is between 25 and 45 minutes.
What is the total time required to make Parsley-crumbed Beef Schnitty with a pecan nut & apple salad?
The total time required to make Parsley-crumbed Beef Schnitty with a pecan nut & apple salad is between 35 and 55 minutes.
How many servings does Parsley-crumbed Beef Schnitty provide?
4 servings
What are the main ingredients in Parsley-crumbed Beef Schnitty?
Apple, Beef, Cake Flour, Free-Range Beef Schnitzel (without crumb), Fresh Chives, Fresh Parsley, NOMU Beef Rub, Panko Breadcrumbs, Pecan Nuts, Potato, Salad Leaves, Wholegrain Mustard, Willowcreek Pomegranate Dressing
What is the nutritional information of Parsley-crumbed Beef Schnitty?
Calories: 816, Carbs: 115 grams, Fat: grams, Protein: 51.4 grams, Sugar: 22.2 grams, Salt: 864 grams
How do I prepare Parsley-crumbed Beef Schnitty?
FEELING NUTTY: Place the chopped pecans in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside. GOLDEN & GORGEOUS: Return the pan to medium-high heat with enough oil to cover the base. When hot, carefully lower the crumbed schnitzels into the hot oil. Fry until cooked through and golden, 1-2 minutes per side. Drain on paper towel. TIME TO DINE!: Plate up the crispy schnitzel. Side with the crunchy salad and the crispy potato wedges. Sprinkle the remaining pecans and the chopped chives over the salad. Side with the mustard for dunking. Look at that, Chef! GET DRESSED: In a salad bowl, combine the shredded salad leaves, the apple wedges, the pomegranate dressing, ½ the toasted pecans, a drizzle of olive oil, and seasoning. OH CRUMBS!: Pat the schnitzels dry with paper towel. Place the chopped parsley, the breadcrumbs, and seasoning in a shallow dish. Prepare two more shallow dishes: one containing the flour and the remaining rub, and the other containing 1 egg and 1 tsp of water. Coat the schnitzel in the flour first, then in the egg, and, lastly, in the crumb. ON A WEDGE: Preheat the oven to 200°C. Spread the potato wedges on a roasting tray. Coat in oil, ½ the NOMU rub, and seasoning. Roast in the hot oven until crispy, 30-35 minutes (shifting halfway).
What should be prepared from my kitchen to make Parsley-crumbed Beef Schnitty?
Apple, Beef, Cake Flour, Free-Range Beef Schnitzel (without crumb), Fresh Chives, Fresh Parsley, NOMU Beef Rub, Panko Breadcrumbs, Pecan Nuts, Potato, Salad Leaves, Wholegrain Mustard, Willowcreek Pomegranate Dressing
How many calories does Parsley-crumbed Beef Schnitty have?
816 calories
How much fat content does Parsley-crumbed Beef Schnitty have?
grams
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