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
- Apples
- Beef
- Beef Schnitzel (without crumb)
- Cake Flour
- Chaloner Raspberry Vinegar
- Fresh Chives
- Fresh Parsley
- NOMU Roast Rub
- Panko Breadcrumbs
- Pecan Nuts
- Potato
- Salad Leaves
- Wholegrain Mustard
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). Alternatively, air fry at 200°C until crispy, 25-30 minutes (shifting halfway).
FEELING NUTTY
Place the 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 parsley, 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. 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 salad leaves, the Apple, the vinegar, ½ the 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 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). Alternatively, air fry at 200°C until crispy, 25-30 minutes (shifting halfway).
FEELING NUTTY
Place the 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 parsley, 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. 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 salad leaves, the Apple, the vinegar, ½ the 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 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, 35-40 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 30-35 minutes (shifting halfway).
FEELING NUTTY
Place the 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 parsley, 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. 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 salad leaves, the Apples, the vinegar, ½ the 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 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, 35-40 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 30-35 minutes (shifting halfway).
FEELING NUTTY
Place the 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 parsley, 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. 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 salad leaves, the Apples, the vinegar, ½ the 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 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, Apples, Beef, Beef Schnitzel (without crumb), Cake Flour, Chaloner Raspberry Vinegar, Fresh Chives, Fresh Parsley, NOMU Roast Rub, Panko Breadcrumbs, Pecan Nuts, Potato, Salad Leaves, Wholegrain Mustard
What is the nutritional information of Parsley-crumbed Beef Schnitty?
Calories: 798, Carbs: 114 grams, Fat: grams, Protein: 50.7 grams, Sugar: 23.6 grams, Salt: 1052 grams
How do I prepare Parsley-crumbed Beef Schnitty?
GET DRESSED: In a salad bowl, combine the salad leaves, the apple, the vinegar, ½ the pecans, a drizzle of olive oil, and seasoning. 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). Alternatively, air fry at 200°C until crispy, 25-30 minutes (shifting halfway). OH CRUMBS!: Pat the schnitzel dry with paper towel. Place the parsley, 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. FEELING NUTTY: Place the 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. 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 chives over the salad. Side with the mustard for dunking. Look at that, Chef!
What should be prepared from my kitchen to make Parsley-crumbed Beef Schnitty?
Apple, Apples, Beef, Beef Schnitzel (without crumb), Cake Flour, Chaloner Raspberry Vinegar, Fresh Chives, Fresh Parsley, NOMU Roast Rub, Panko Breadcrumbs, Pecan Nuts, Potato, Salad Leaves, Wholegrain Mustard
How many calories does Parsley-crumbed Beef Schnitty have?
798 calories
How much fat content does Parsley-crumbed Beef Schnitty have?
grams
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