You won’t hear any complaints when you share the good news that on the dinner menu tonight is a beef schnitzel topped with a pecan nut crumble, complemented by NOMU Italian Rub-spiced potato wedges, and a lemon-infused crème fraîche with chives for dipping.
Beef Schnitzel & Pecan Nut Crumble
Beef Schnitzel & Pecan Nut Crumble
with lemony crème dip
Hands on Time: 30 - 45 minutes
Overall Time: 40 - 55 minutes
Ingredients:
- Beef
- Creme Fraiche
- Free-Range Beef Schnitzel (without crumb)
- Fresh Chives
- Lemon
- Lemons
- NOMU Italian Rub
- Panko Breadcrumbs
- Pecan Nuts
- Potato
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Paper Towel
NOM-NOM NOMU WEDGES
Preheat the oven to 200°C. Spread the Potato wedges on a roasting tray. Coat in oil, the NOMU rub, and season. Roast in the hot oven until crispy, 30-35 minutes (shifting halfway).
YES, YOU PE-CAN!
Place the pecans in a pan over a medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). In the final 1-2 minutes, add 10g of butter. Remove from the pan and set aside.
THE SCHNITZEL STEP
Return the pan to high heat with a drizzle of oil. Pat the schnitzel dry with paper towel. When hot, sear the schnitzel until browned, 20-30 seconds per side. In the final 30 seconds, baste with a knob of butter. Remove from the pan and season.
VIBE WITH THE CHIVES
In a small bowl, combine the crème fraîche, ½ the chopped chives, a squeeze of Lemon juice (to taste) and the lemon zest (to taste). Add a splash of water to loosen. Season and set aside.
DINNER = DONE
Plate up the fried Beef, and top with the burnt butter pecan crumble. Side with the crispy Potato wedges and the lemony crème for dipping. Garnish with the remaining chives. Enjoy, Chef!
NOM-NOM NOMU WEDGES
Preheat the oven to 200°C. Spread the Potato wedges on a roasting tray. Coat in oil, the NOMU rub, and season. Roast in the hot oven until crispy, 30-35 minutes (shifting halfway).
YES, YOU PE-CAN!
Place the pecans in a pan over a medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). In the final 1-2 minutes, add 20g of butter. Remove from the pan and set aside.
THE SCHNITZEL STEP
Return the pan to high heat with a drizzle of oil. Pat the schnitzel dry with paper towel. When hot, sear the schnitzel until browned, 20-30 seconds per side. In the final 30 seconds, baste with a knob of butter. Remove from the pan and season.
VIBE WITH THE CHIVES
In a small bowl, combine the crème fraîche, ½ the chopped chives, a squeeze of Lemon juice (to taste) and the lemon zest (to taste). Add a splash of water to loosen. Season and set aside.
DINNER = DONE
Plate up the fried Beef, and top with the burnt butter pecan crumble. Side with the crispy Potato wedges and the lemony crème for dipping. Garnish with the remaining chives. Enjoy, Chef!
NOM-NOM NOMU WEDGES
Preheat the oven to 200°C. Spread the Potato wedges on a roasting tray. Coat in oil, the NOMU rub, and season. Roast in the hot oven until crispy, 35-40 minutes (shifting halfway).
YES, YOU PE-CAN!
Place the pecans in a pan over a medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). In the final 1-2 minutes, add 30g of butter. Remove from the pan and set aside.
THE SCHNITZEL STEP
Return the pan to high heat with a drizzle of oil. Pat the schnitzel dry with paper towel. When hot, sear the schnitzel until browned, 20-30 seconds per side. In the final 30 seconds, baste with a knob of butter. Remove from the pan and season. You may need to do this step in batches.
VIBE WITH THE CHIVES
In a small bowl, combine the crème fraîche, ½ the chopped chives, a squeeze of Lemon juice (to taste) and the lemon zest (to taste). Add a splash of water to loosen. Season and set aside.
DINNER = DONE
Plate up the fried Beef, and top with the burnt butter pecan crumble. Side with the crispy Potato wedges and the lemony crème for dipping. Garnish with the remaining chives. Enjoy, Chef!
NOM-NOM NOMU WEDGES
Preheat the oven to 200°C. Spread the Potato wedges on a roasting tray. Coat in oil, the NOMU rub, and season. Roast in the hot oven until crispy, 35-40 minutes (shifting halfway).
YES, YOU PE-CAN!
Place the pecans in a pan over a medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). In the final 1-2 minutes, add 40g of butter. Remove from the pan and set aside.
THE SCHNITZEL STEP
Return the pan to high heat with a drizzle of oil. Pat the schnitzel dry with paper towel. When hot, sear the schnitzel until browned, 20-30 seconds per side. In the final 30 seconds, baste with a knob of butter. Remove from the pan and season. You may need to do this step in batches.
VIBE WITH THE CHIVES
In a small bowl, combine the crème fraîche, ½ the chopped chives, a squeeze of Lemon juice (to taste) and the lemon zest (to taste). Add a splash of water to loosen. Season and set aside.
DINNER = DONE
Plate up the fried Beef, and top with the burnt butter pecan crumble. Side with the crispy Potato wedges and the lemony crème for dipping. Garnish with the remaining chives. Enjoy, Chef!
Frequently Asked Questions
What is the preparation time for Beef Schnitzel & Pecan Nut Crumble?
The preparation time for Beef Schnitzel & Pecan Nut Crumble with lemony crème dip is between 30 and 45 minutes.
What is the total time required to make Beef Schnitzel & Pecan Nut Crumble with lemony crème dip?
The total time required to make Beef Schnitzel & Pecan Nut Crumble with lemony crème dip is between 40 and 55 minutes.
How many servings does Beef Schnitzel & Pecan Nut Crumble provide?
4 servings
What are the main ingredients in Beef Schnitzel & Pecan Nut Crumble?
Beef, Creme Fraiche, Free-Range Beef Schnitzel (without crumb), Fresh Chives, Lemon, Lemons, NOMU Italian Rub, Panko Breadcrumbs, Pecan Nuts, Potato
What is the nutritional information of Beef Schnitzel & Pecan Nut Crumble?
Calories: 853, Carbs: 63 grams, Fat: grams, Protein: 48.6 grams, Sugar: 10.6 grams, Salt: 219 grams
How do I prepare Beef Schnitzel & Pecan Nut Crumble?
DINNER = DONE: Plate up the fried beef, and top with the burnt butter pecan crumble. Side with the crispy potato wedges and the lemony crème for dipping. Garnish with the remaining chives. Enjoy, Chef! VIBE WITH THE CHIVES: In a small bowl, combine the crème fraîche, ½ the chopped chives, a squeeze of lemon juice (to taste) and the lemon zest (to taste). Add a splash of water to loosen. Season and set aside. THE SCHNITZEL STEP: Return the pan to high heat with a drizzle of oil. Pat the schnitzel dry with paper towel. When hot, sear the schnitzel until browned, 20-30 seconds per side. In the final 30 seconds, baste with a knob of butter. Remove from the pan and season. YES, YOU PE-CAN!: Place the pecans in a pan over a medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). In the final 1-2 minutes, add 20g of butter. Remove from the pan and set aside. NOM-NOM NOMU WEDGES: Preheat the oven to 200°C. Spread the potato wedges on a roasting tray. Coat in oil, the NOMU rub, and season. Roast in the hot oven until crispy, 30-35 minutes (shifting halfway).
What should be prepared from my kitchen to make Beef Schnitzel & Pecan Nut Crumble?
Beef, Creme Fraiche, Free-Range Beef Schnitzel (without crumb), Fresh Chives, Lemon, Lemons, NOMU Italian Rub, Panko Breadcrumbs, Pecan Nuts, Potato
How many calories does Beef Schnitzel & Pecan Nut Crumble have?
853 calories
How much fat content does Beef Schnitzel & Pecan Nut Crumble have?
grams
Woolies Products in this dish
