What are the main ingredients in Beef Schnitzel & Mash?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Milk (optional), Butter, Paper Towel, Egg/s

What is the nutritional information of Beef Schnitzel & Mash?

Calories: 800, Carbs: 132 grams, Fat: grams, Protein: 48.9 grams, Sugar: 38.7 grams, Salt: 346 grams

How do I prepare Beef Schnitzel & Mash?

RUSTIC MASH: Preheat the oven to 200°C. Spread the sweet potato pieces on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 30-35 minutes (shifting halfway). Place the roasted sweet potato in a bowl with a knob of butter and a splash of water or milk (optional). Mash with a fork and cover. SOME PREP: Whisk 1 egg in a bowl. Prepare two more shallow dishes: one containing the flour (lightly seasoned) and the other containing the breadcrumbs. Pat the schnitzel dry with paper towel. Coat the schnitzel in the seasoned flour first, dusting off any excess flour. Next, coat in the whisked egg, and, lastly, coat in the breadcrumbs. Repeat this step with each schnitzel. Set aside. FRY THE CRUMBED SCHNITTY: Place a pan over medium heat with enough oil to cover the base. When hot, fry the crumbed schnitzel until browned, 30-60 seconds per side. Remove from the pan, drain on paper towel, and season. OREGANO BURNT BUTTER: Return the pan to medium-high heat with a drizzle of oil and 60g of butter. Once foaming, fry the picked oregano until crispy, 1-2 minutes per side. (To make this easier, use tongs if you have them!) Drain on paper towel. Reserve the oregano-infused butter for serving. DINNER IS READY: Plate up the rustic mash, side with the crumbed beef schnitzel, and drizzle over the oregano-infused burnt butter. Side with the cabbage and apple mix. Serve any remaining lemon wedges on the side. Enjoy, Chef! CABBAGE: Rinse and slice the apple into matchsticks. Return the pan to medium heat with a drizzle of oil. When hot, fry the shredded cabbage and the sliced onion until slightly wilted but still crunchy, 2-3 minutes. Remove from the heat and place in a bowl. Add the apple matchsticks and the juice from 2 lemon wedges. Toss to combine and season.

What should be prepared from my kitchen to make Beef Schnitzel & Mash?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Milk (optional), Butter, Paper Towel, Egg/s

Beef Schnitzel & Mash

Let your imagination soar and your taste buds reach new heights with this scrumptious sweet potato rustic mash, nestled next to a crunchy beef schnitty, sided with a cabbage & apple matchstick medley. The Wonka-wow factor comes when you drizzle the oregano-infused burnt butter over all of this, Chef!

Beef Schnitzel & Mash

with cabbage & apple matchsticks

Hands on Time: 30 - 50 minutes

Overall Time: 40 - 60 minutes

Download the Recipe for 2

Ingredients:

Apple
Apples
Beef
Cabbage
Cake Flour
Free-Range Beef Schnitzel (without crumb)
Fresh Oregano
Lemon
Onion
Panko Breadcrumbs
Sweet Potato

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Milk (optional)
Butter
Paper Towel
Egg/s

Serves 1

RUSTIC MASH
Preheat the oven to 200°C. Spread the sweet potato pieces on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 25-30 minutes (shifting halfway). Place the roasted sweet potato in a bowl with a knob of butter and a splash of water or milk (optional). Mash with a fork and cover.
SOME PREP
Whisk 1 egg in a bowl. Prepare two more shallow dishes: one containing the flour (lightly seasoned) and the other containing the breadcrumbs. Pat the schnitzel dry with paper towel. Coat the schnitzel in the seasoned flour first, dusting off any excess flour. Next, coat in the whisked egg, and, lastly, coat in the breadcrumbs. Repeat this step with each schnitzel. Set aside.
FRY THE CRUMBED SCHNITTY
Place a pan over medium heat with enough oil to cover the base. When hot, fry the crumbed schnitzel until browned, 30-60 seconds per side. Remove from the pan, drain on paper towel, and season.
OREGANO BURNT BUTTER
Return the pan to medium-high heat with a drizzle of oil and 30g of butter. Once foaming, fry the picked oregano until crispy, 1-2 minutes per side. (To make this easier, use tongs if you have them!) Drain on paper towel. Reserve the oregano-infused butter for serving.
CABBAGE
Rinse and slice ½ the apple into matchsticks. Return the pan to medium heat with a drizzle of oil. When hot, fry the shredded cabbage and the sliced onion until slightly wilted but still crunchy, 1-2 minutes. Remove from the heat and place in a bowl. Add the apple matchsticks and the juice from 1 lemon wedge. Toss to combine and season.
DINNER IS READY
Plate up the rustic mash, side with the crumbed beef schnitzel, and drizzle over the oregano-infused burnt butter. Side with the cabbage and apple mix. Serve any remaining lemon wedges on the side. Enjoy, Chef!

Sweet Potato - 250g
Cake Flour - 40ml
Panko Breadcrumbs - 100ml
Free-range Beef Schnitzel (without crumb) - 150g
Fresh Oregano - 3g
Cabbage - 100g
Onion - 1
Apple - 1
Lemon - 1

Download the Recipe

Serves 2

RUSTIC MASH
Preheat the oven to 200°C. Spread the sweet potato pieces on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 30-35 minutes (shifting halfway). Place the roasted sweet potato in a bowl with a knob of butter and a splash of water or milk (optional). Mash with a fork and cover.
SOME PREP
Whisk 1 egg in a bowl. Prepare two more shallow dishes: one containing the flour (lightly seasoned) and the other containing the breadcrumbs. Pat the schnitzel dry with paper towel. Coat the schnitzel in the seasoned flour first, dusting off any excess flour. Next, coat in the whisked egg, and, lastly, coat in the breadcrumbs. Repeat this step with each schnitzel. Set aside.
FRY THE CRUMBED SCHNITTY
Place a pan over medium heat with enough oil to cover the base. When hot, fry the crumbed schnitzel until browned, 30-60 seconds per side. Remove from the pan, drain on paper towel, and season.
OREGANO BURNT BUTTER
Return the pan to medium-high heat with a drizzle of oil and 60g of butter. Once foaming, fry the picked oregano until crispy, 1-2 minutes per side. (To make this easier, use tongs if you have them!) Drain on paper towel. Reserve the oregano-infused butter for serving.
CABBAGE
Rinse and slice the apple into matchsticks. Return the pan to medium heat with a drizzle of oil. When hot, fry the shredded cabbage and the sliced onion until slightly wilted but still crunchy, 2-3 minutes. Remove from the heat and place in a bowl. Add the apple matchsticks and the juice from 2 lemon wedges. Toss to combine and season.
DINNER IS READY
Plate up the rustic mash, side with the crumbed beef schnitzel, and drizzle over the oregano-infused burnt butter. Side with the cabbage and apple mix. Serve any remaining lemon wedges on the side. Enjoy, Chef!

Sweet Potato - 500g
Cake Flour - 80ml
Panko Breadcrumbs - 200ml
Free-range Beef Schnitzel (without crumb) - 300g
Fresh Oregano - 5g
Cabbage - 200g
Onion - 1
Apple - 1
Lemon - 1

Download the Recipe

Serves 3

RUSTIC MASH
Preheat the oven to 200°C. Spread the sweet potato pieces on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 35-40 minutes (shifting halfway). Place the roasted sweet potato in a bowl with a knob of butter and a splash of water or milk (optional). Mash with a fork and cover.
SOME PREP
Whisk 2 eggs in a bowl. Prepare two more shallow dishes: one containing the flour (lightly seasoned) and the other containing the breadcrumbs. Pat the schnitzel dry with paper towel. Coat the schnitzel in the seasoned flour first, dusting off any excess flour. Next, coat in the whisked egg, and, lastly, coat in the breadcrumbs. Repeat this step with each schnitzel. Set aside.
FRY THE CRUMBED SCHNITTY
Place a pan over medium heat with enough oil to cover the base. When hot, fry the crumbed schnitzel until browned, 30-60 seconds per side. Remove from the pan, drain on paper towel, and season. You may need to do this step in batches.
OREGANO BURNT BUTTER
Return the pan to medium-high heat with a drizzle of oil and 90g of butter. Once foaming, fry the picked oregano until crispy, 1-2 minutes per side. (To make this easier, use tongs if you have them!) Drain on paper towel. Reserve the oregano-infused butter for serving.
CABBAGE
Rinse and slice 1½ of the apples into matchsticks. Return the pan to medium heat with a drizzle of oil. When hot, fry the shredded cabbage and the sliced onion until slightly wilted but still crunchy, 3-4 minutes. Remove from the heat and place in a bowl. Add the apple matchsticks and the juice from 3 lemon wedges. Toss to combine and season.
DINNER IS READY
Plate up the rustic mash, side with the crumbed beef schnitzel, and drizzle over the oregano-infused burnt butter. Side with the cabbage and apple mix. Serve any remaining lemon wedges on the side. Enjoy, Chef!

Sweet Potato - 750g
Cake Flour - 125ml
Panko Breadcrumbs - 300ml
Free-range Beef Schnitzel (without crumb) - 450g
Fresh Oregano - 8g
Cabbage - 300g
Onion - 1
Apples - 2
Lemon - 1

Download the Recipe

Serves 4

RUSTIC MASH
Preheat the oven to 200°C. Spread the sweet potato pieces on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 35-40 minutes (shifting halfway). Place the roasted sweet potato in a bowl with a knob of butter and a splash of water or milk (optional). Mash with a fork and cover.
SOME PREP
Whisk 2 eggs in a bowl. Prepare two more shallow dishes: one containing the flour (lightly seasoned) and the other containing the breadcrumbs. Pat the schnitzel dry with paper towel. Coat the schnitzel in the seasoned flour first, dusting off any excess flour. Next, coat in the whisked egg, and, lastly, coat in the breadcrumbs. Repeat this step with each schnitzel. Set aside.
FRY THE CRUMBED SCHNITTY
Place a pan over medium heat with enough oil to cover the base. When hot, fry the crumbed schnitzel until browned, 30-60 seconds per side. Remove from the pan, drain on paper towel, and season. You may need to do this step in batches.
OREGANO BURNT BUTTER
Return the pan to medium-high heat with a drizzle of oil and 120g of butter. Once foaming, fry the picked oregano until crispy, 1-2 minutes per side. (To make this easier, use tongs if you have them!) Drain on paper towel. Reserve the oregano-infused butter for serving.
CABBAGE
Rinse and slice the apples into matchsticks. Return the pan to medium heat with a drizzle of oil. When hot, fry the shredded cabbage and the sliced onion until slightly wilted but still crunchy, 3-4 minutes. Remove from the heat and place in a bowl. Add the apple matchsticks and the juice from 4 lemon wedges. Toss to combine and season.
DINNER IS READY
Plate up the rustic mash, side with the crumbed beef schnitzel, and drizzle over the oregano-infused burnt butter. Side with the cabbage and apple mix. Serve any remaining lemon wedges on the side. Enjoy, Chef!