This crunchy beef schnitzel is crispy and juicy with a flavourful pea-crusted breading. Served with gem squash & a nut salad adorned with creamy feta crumbles. Sided with a delish sun-dried tomato cottage cheese. Creamy crunchy heaven!
Crumbed Beef Schnitzel
Crumbed Beef Schnitzel
with sun-dried tomato cottage cheese & a loaded salad
Hands on Time: 30 - 50 minutes
Overall Time: 40 - 60 minutes
Ingredients:
- Almonds
- Beef
- Danish-style Feta
- Free-Range Beef Schnitzel (without crumb)
- Gem Squash
- Green Leaves
- Lemon Juice
- Low Fat Cottage Cheese
- Pea Crumb
- Sun-Dried Tomatoes
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Egg/s
- Paper Towel
- Butter
ROASTED GEMS
Preheat the oven to 200°C. Place the de-seeded gem squash halves on a roasting tray, cut-side up. Lightly drizzle with oil and season. Roast in the hot oven until soft, 25-30 minutes. At the halfway mark, pop a small knob of butter into each half and return to the oven for the remaining time.
TOMATO COTTAGE CHEESE
Squeeze out the oil from the sun-dried tomatoes and finely chop ¼. Roughly chop the remaining amount. Place the finely chopped tomato into a small bowl. Combine with the cottage cheese, a splash of water, and seasoning. Set aside.
TOASTED ALMONDS
Place the almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
CRUMB IT UP
Whisk 1 egg in a shallow dish with a tsp of water. Prepare another shallow dish containing the pea crumb and seasoning. Pat the beef schnitzel dry with paper towel. Coat the beef schnitzel in the egg and then in the pea crumb. Return the pan to medium-high heat with enough oil to cover the base. When hot, fry the schnitzel for 1-2 minutes per side until golden and cooked through. Remove from the pan, season, and drain on paper towel.
LOADED SALAD
Once the gem squash is done, place the rinsed leaves into a bowl. Add the lemon juice (to taste), the remaining chopped sun-dried tomatoes, ½ the toasted nuts and crumble in the drained feta. Toss together with a drizzle of olive oil and seasoning. Set aside.
GRAB THE PLATES!
Serve up the crisp crumbed schnitty alongside the roasted gem squash and the loaded tomato salad. Garnish with the remaining toasted nuts and serve the cottage cheese on the side. Yum, Chef!
Gem Squash - 1
Sun-dried Tomatoes - 20g
Low Fat Cottage Cheese - 30ml
Almonds - 5g
Pea Crumb - 100ml
Free-range Beef Schnitzel (without crumb) - 150g
Green Leaves - 20g
Lemon Juice - 10ml
Danish-style Feta - 30g
ROASTED GEMS
Preheat the oven to 200°C. Place the de-seeded gem squash halves on a roasting tray, cut-side up. Lightly drizzle with oil and season. Roast in the hot oven until soft, 25-30 minutes. At the halfway mark, pop a small knob of butter into each half and return to the oven for the remaining time.
TOMATO COTTAGE CHEESE
Squeeze out the oil from the sun-dried tomatoes and finely chop ¼. Roughly chop the remaining amount. Place the finely chopped tomato into a small bowl. Combine with the cottage cheese, a splash of water, and seasoning. Set aside.
TOASTED ALMONDS
Place the almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
CRUMB IT UP
Whisk 1 egg in a shallow dish with a tsp of water. Prepare another shallow dish containing the pea crumb and seasoning. Pat the beef schnitzel dry with paper towel. Coat the beef schnitzel in the egg and then in the pea crumb. Repeat with each schnitzel. Return the pan to medium-high heat with enough oil to cover the base. When hot, fry the schnitzel for 1-2 minutes per side until golden and cooked through. Remove from the pan, season, and drain on paper towel.
LOADED SALAD
Once the gem squash are done, place the rinsed leaves into a bowl. Add the lemon juice (to taste), the remaining chopped sun-dried tomatoes, ½ the toasted nuts and crumble in the drained feta. Toss together with a drizzle of olive oil and seasoning. Set aside.
GRAB THE PLATES!
Serve up the crisp crumbed schnitty alongside the roasted gem squash and the loaded tomato salad. Garnish with the remaining toasted nuts and serve the cottage cheese on the side. Yum, Chef!
Gem Squash - 2
Sun-dried Tomatoes - 40g
Low Fat Cottage Cheese - 60ml
Almonds - 10g
Pea Crumb - 200ml
Free-range Beef Schnitzel (without crumb) - 300g
Green Leaves - 40g
Lemon Juice - 20ml
Danish-style Feta - 60g
ROASTED GEMS
Preheat the oven to 200°C. Place the de-seeded gem squash halves on a roasting tray, cut-side up. Lightly drizzle with oil and season. Roast in the hot oven until soft, 30-35 minutes. At the halfway mark, pop a small knob of butter into each half and return to the oven for the remaining time.
TOMATO COTTAGE CHEESE
Squeeze out the oil from the sun-dried tomatoes and finely chop ¼. Roughly chop the remaining amount. Place the finely chopped tomato into a small bowl. Combine with the cottage cheese, a splash of water, and seasoning. Set aside.
TOASTED ALMONDS
Place the almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
CRUMB IT UP
Whisk 2 eggs in a shallow dish with a tsp of water. Prepare another shallow dish containing the pea crumb and seasoning. Pat the beef schnitzel dry with paper towel. Coat the beef schnitzel in the egg and then in the pea crumb. Repeat with each schnitzel. Return the pan to medium-high heat with enough oil to cover the base. When hot, fry the schnitzel for 1-2 minutes per side until golden and cooked through. You may need to do this in batches and change the oil between batches. Remove from the pan, season, and drain on paper towel.
LOADED SALAD
Once the gem squash are done, place the rinsed leaves into a bowl. Add the lemon juice (to taste), the remaining chopped sun-dried tomatoes, ½ the toasted nuts and crumble in the drained feta. Toss together with a drizzle of olive oil and seasoning. Set aside.
GRAB THE PLATES!
Serve up the crisp crumbed schnitty alongside the roasted gem squash and the loaded tomato salad. Garnish with the remaining toasted nuts and serve the cottage cheese on the side. Yum, Chef!
Gem Squash - 3
Sun-dried Tomatoes - 60g
Low Fat Cottage Cheese - 90ml
Almonds - 15g
Pea Crumb - 300ml
Free-range Beef Schnitzel (without crumb) - 450g
Green Leaves - 60g
Lemon Juice - 30ml
Danish-style Feta - 90g
ROASTED GEMS
Preheat the oven to 200°C. Place the de-seeded gem squash halves on a roasting tray, cut-side up. Lightly drizzle with oil and season. Roast in the hot oven until soft, 30-35 minutes. At the halfway mark, pop a small knob of butter into each half and return to the oven for the remaining time.
TOMATO COTTAGE CHEESE
Squeeze out the oil from the sun-dried tomatoes and finely chop ¼. Roughly chop the remaining amount. Place the finely chopped tomato into a small bowl. Combine with the cottage cheese, a splash of water, and seasoning. Set aside.
TOASTED ALMONDS
Place the almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
CRUMB IT UP
Whisk 2 eggs in a shallow dish with a tsp of water. Prepare another shallow dish containing the pea crumb and seasoning. Pat the beef schnitzels dry with paper towel. Coat the beef schnitzel in the egg and then in the pea crumb. Repeat with each schnitzel. Return the pan to medium-high heat with enough oil to cover the base. When hot, fry the schnitzel for 1-2 minutes per side until golden and cooked through. You may need to do this in batches and change the oil between batches. Remove from the pan, season, and drain on paper towel.
LOADED SALAD
Once the gem squash are done, place the rinsed leaves into a bowl. Add the lemon juice (to taste), the remaining chopped sun-dried tomatoes, ½ the toasted nuts and crumble in the drained feta. Toss together with a drizzle of olive oil and seasoning. Set aside.
GRAB THE PLATES!
Serve up the crisp crumbed schnitty alongside the roasted gem squash and the loaded tomato salad. Garnish with the remaining toasted nuts and serve the cottage cheese on the side. Yum, Chef!
Gem Squash - 4
Sun-dried Tomatoes - 80g
Low Fat Cottage Cheese - 125ml
Almonds - 20g
Pea Crumb - 400ml
Free-range Beef Schnitzel (without crumb) - 600g
Green Leaves - 80g
Lemon Juice - 40ml
Danish-style Feta - 120g
Woolies Products in this dish
