What are the main ingredients in Beef Milanese & Lemon Burnt Butter?

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

What is the nutritional information of Beef Milanese & Lemon Burnt Butter?

Calories: , Carbs: grams, Fat: grams, Protein: grams, Sugar: grams, Salt: grams

How do I prepare Beef Milanese & Lemon Burnt Butter?

MAGNIFICENT MILANESE: Return the pan to a medium-high heat with enough oil to cover the base. When hot, fry the schnitzels for 2-3 minutes per side until cooked through and crispy. Remove from the pan on completion and allow to drain on some paper towel. You may need to do this step in batches. DINNER IS SERVED: Dish up some warm baby potatoes alongside the golden beef Milanese and pour over the lemon and burnt butter sauce to taste. Serve the fresh salad on the side with drizzles of balsamic glaze. Bellissimo! BOIL THE BABY POTATOES: Place the rinsed baby potatoes in a pot of salted water over a high heat. Pop on a lid and bring to the boil. Once boiling, remove the lid and reduce the heat. Simmer for 15-20 minutes until cooked through and softened. Remove from the heat on completion, drain, and return to the pot. Cut in half once cool enough to handle, replace the lid, and set aside to keep warm until serving. FRESH SIDE SALAD: Place the rinsed salad leaves in a bowl with the chopped olives and cucumber half-moons. Squeeze in the juice of 2 lemon wedges, season to taste, and toss to combine. Set aside for serving. PREP THE SCHNITZELS: Whisk 2 eggs in a shallow dish with a tsp of water. In a second shallow dish, mix the breadcrumbs with the grated hard cheese. Prepare a third shallow dish containing the flour (seasoned lightly). Pat the beef schnitzels dry with some paper towel. Coat one schnitzel in the flour, then in the egg, and lastly in the cheesy crumb. When coating in the crumb, press it into the meat so it sticks and coats evenly. Make sure the schnitzel is fully coated in one mixture before moving on to the next. Dust off any excess in between coatings. Repeat with the other schnitzel, then set aside until time for frying. LEMONY BURNT BUTTER: Place a large, nonstick pan over a low heat. Add in 50g of butter, the grated garlic, and the Provençal Rub. Bring to a simmer and stir for 3-4 minutes until foaming and golden brown. Remove from the heat on completion and squeeze in the juice of 2 lemon wedges. Season to taste, pour into a bowl, and set aside to cool slightly.

What should be prepared from my kitchen to make Beef Milanese & Lemon Burnt Butter?

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

Beef Milanese & Lemon Burnt Butter

Milanese is Italian schnitzel! This one’s coated in a homemade crumb and soaked in a nutty browned butter sauce, infused with garlic and lemon. Seal this decadent deal with a leafy olive salad and baby potatoes.

Beef Milanese & Lemon Burnt Butter

with a hard cheese and panko crust & fluffy new potatoes

Hands on Time: 30 - 40 minutes

Overall Time: 35 - 55 minutes

Download the Recipe for 2

Ingredients:

Baby Potatoes
Balsamic Glaze
Beef
Cake Flour
Cucumber
Free-Range Beef Schnitzel (without crumb)
Garlic Clove
Grated Italian-style Hard Cheese
Lemon
NOMU Provençal Rub
Panko Breadcrumbs
Pitted Kalamata Olives
Salad Leaves

From your kitchen:

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

Photo of Beef Milanese & Lemon Burnt Butter

Serves 1

BOIL THE BABY POTATOES
Place the rinsed baby potatoes in a pot of salted water over a high heat. Pop on a lid and bring to the boil. Once boiling, remove the lid and reduce the heat. Simmer for 15-20 minutes until cooked through and softened. Remove from the heat on completion, drain, and return to the pot. Cut in half once cool enough to handle, replace the lid, and set aside to keep warm until serving.
FRESH SIDE SALAD
Place the rinsed salad leaves in a bowl with the chopped olives and cucumber half-moons. Squeeze in the juice of 1 lemon wedge, season to taste, and toss to combine. Set aside for serving.
PREP THE SCHNITZEL
Whisk 1 egg in a shallow dish with a tsp of water. In a second shallow dish, mix the breadcrumbs with the grated hard cheese. Prepare a third shallow dish containing the flour (seasoned lightly). Pat the beef schnitzel dry with some paper towel. Coat in the flour, then in the egg, and lastly in the cheesy crumb. When coating in the crumb, press it into the meat so it sticks and coats evenly. Make sure the schnitzel is fully coated in one mixture before moving on to the next. Dust off any excess in between coatings. Set aside until time for frying.
LEMONY BURNT BUTTER
Place a nonstick pan over a low heat. Add in 30g of butter, the grated garlic, and the Provençal Rub. Bring to a simmer and stir for 2-3 minutes until foaming and golden brown. Remove from the heat on completion and squeeze in the juice of 1 lemon wedge. Season to taste, pour into a bowl, and set aside to cool slightly.
MAGNIFICENT MILANESE
Return the pan to a medium-high heat with enough oil to cover the base. When hot, fry the schnitzel for 2-3 minutes per side until cooked through and crispy. Remove from the pan on completion and allow to drain on some paper towel.
DINNER IS SERVED
Dish up some warm baby potatoes alongside the golden beef Milanese and pour over the lemon and burnt butter sauce to taste. Serve the fresh salad on the side with drizzles of balsamic glaze. Bellissimo!

Baby Potatoes - 200g
Salad Leaves - 20g
Pitted Kalamata Olives - 25g
Cucumber - 50g
Lemon - 1
Panko Breadcrumbs - 100ml
Grated Italian-Style Hard Cheese - 25ml
Cake Flour - 40ml
Free-Range Beef Schnitzel (without crumb) - 150g
Garlic Clove - 1
NOMU Provençal Rub - 1
Balsamic Glaze - 15ml

Download the Recipe

Serves 2

BOIL THE BABY POTATOES
Place the rinsed baby potatoes in a pot of salted water over a high heat. Pop on a lid and bring to the boil. Once boiling, remove the lid and reduce the heat. Simmer for 15-20 minutes until cooked through and softened. Remove from the heat on completion, drain, and return to the pot. Cut in half once cool enough to handle, replace the lid, and set aside to keep warm until serving.
FRESH SIDE SALAD
Place the rinsed salad leaves in a bowl with the chopped olives and cucumber half-moons. Squeeze in the juice of 2 lemon wedges, season to taste, and toss to combine. Set aside for serving.
PREP THE SCHNITZELS
Whisk 2 eggs in a shallow dish with a tsp of water. In a second shallow dish, mix the breadcrumbs with the grated hard cheese. Prepare a third shallow dish containing the flour (seasoned lightly). Pat the beef schnitzels dry with some paper towel. Coat one schnitzel in the flour, then in the egg, and lastly in the cheesy crumb. When coating in the crumb, press it into the meat so it sticks and coats evenly. Make sure the schnitzel is fully coated in one mixture before moving on to the next. Dust off any excess in between coatings. Repeat with the other schnitzel, then set aside until time for frying.
LEMONY BURNT BUTTER
Place a large, nonstick pan over a low heat. Add in 50g of butter, the grated garlic, and the Provençal Rub. Bring to a simmer and stir for 3-4 minutes until foaming and golden brown. Remove from the heat on completion and squeeze in the juice of 2 lemon wedges. Season to taste, pour into a bowl, and set aside to cool slightly.
MAGNIFICENT MILANESE
Return the pan to a medium-high heat with enough oil to cover the base. When hot, fry the schnitzels for 2-3 minutes per side until cooked through and crispy. Remove from the pan on completion and allow to drain on some paper towel. You may need to do this step in batches.
DINNER IS SERVED
Dish up some warm baby potatoes alongside the golden beef Milanese and pour over the lemon and burnt butter sauce to taste. Serve the fresh salad on the side with drizzles of balsamic glaze. Bellissimo!

Baby Potatoes - 400g
Salad Leaves - 40g
Pitted Kalamata Olives - 50g
Cucumber - 100g
Lemon - 1
Panko Breadcrumbs - 200ml
Grated Italian-Style Hard Cheese - 50ml
Cake Flour - 80ml
Free-Range Beef Schnitzel (without crumb) - 300g
Garlic Clove - 2
NOMU Provençal Rub - 1
Balsamic Glaze - 30ml

Download the Recipe

Serves 3

BOIL THE BABY POTATOES
Place the rinsed baby potatoes in a pot of salted water over a high heat. Pop on a lid and bring to the boil. Once boiling, remove the lid and reduce the heat. Simmer for 15-20 minutes until cooked through and softened. Remove from the heat on completion, drain, and return to the pot. Cut in half once cool enough to handle, replace the lid, and set aside to keep warm until serving.
FRESH SIDE SALAD
Place the rinsed salad leaves in a bowl with the chopped olives and cucumber half-moons. Squeeze in the juice of 2 lemon wedges, season to taste, and toss to combine. Set aside for serving.
PREP THE SCHNITZELS
Whisk 2 eggs in a shallow dish with a tsp of water. In a second shallow dish, mix the breadcrumbs with the grated hard cheese. Prepare a third shallow dish containing the flour (seasoned lightly). Pat the beef schnitzels dry with some paper towel. Coat one schnitzel in the flour, then in the egg, and lastly in the cheesy crumb. When coating in the crumb, press it into the meat so it sticks and coats evenly. Make sure the schnitzel is fully coated in one mixture before moving on to the next. Dust off any excess in between coatings. Repeat with the other schnitzel, then set aside until time for frying.
LEMONY BURNT BUTTER
Place a large, nonstick pan over a low heat. Add in 50g of butter, the grated garlic, and the Provençal Rub. Bring to a simmer and stir for 3-4 minutes until foaming and golden brown. Remove from the heat on completion and squeeze in the juice of 2 lemon wedges. Season to taste, pour into a bowl, and set aside to cool slightly.
MAGNIFICENT MILANESE
Return the pan to a medium-high heat with enough oil to cover the base. When hot, fry the schnitzels for 2-3 minutes per side until cooked through and crispy. Remove from the pan on completion and allow to drain on some paper towel. You may need to do this step in batches.
DINNER IS SERVED
Dish up some warm baby potatoes alongside the golden beef Milanese and pour over the lemon and burnt butter sauce to taste. Serve the fresh salad on the side with drizzles of balsamic glaze. Bellissimo!

Baby Potatoes - 400g
Salad Leaves - 40g
Pitted Kalamata Olives - 50g
Cucumber - 100g
Lemon - 1
Panko Breadcrumbs - 200ml
Grated Italian-Style Hard Cheese - 50ml
Cake Flour - 80ml
Free-Range Beef Schnitzel (without crumb) - 300g
Garlic Clove - 2
NOMU Provençal Rub - 1
Balsamic Glaze - 30ml

Download the Recipe

Serves 4

BOIL THE BABY POTATOES
Place the rinsed baby potatoes in a pot of salted water over a high heat. Pop on a lid and bring to the boil. Once boiling, remove the lid and reduce the heat. Simmer for 20-25 minutes until cooked through and softened. Remove from the heat on completion, drain, and return to the pot. Cut in half once cool enough to handle, replace the lid, and set aside to keep warm until serving.
FRESH SIDE SALAD
Place the rinsed salad leaves in a bowl with the chopped olives and cucumber half-moons. Squeeze in the juice of 4 lemon wedges, season to taste, and toss to combine. Set aside for serving.
PREP THE SCHNITZELS
Whisk 3 eggs in a shallow dish with a tsp of water. In a second shallow dish, mix the breadcrumbs with the grated hard cheese. Prepare a third shallow dish containing the flour (seasoned lightly). Pat the beef schnitzels dry with some paper towel. Coat one schnitzel in the flour, then in the egg, and lastly in the cheesy crumb. When coating in the crumb, press it into the meat so it sticks and coats evenly. Make sure the schnitzel is fully coated in one mixture before moving on to the next. Dust off any excess in between coatings. Repeat with each schnitzel, then set aside until time for frying.
LEMONY BURNT BUTTER
Place a large, nonstick pan over a low heat. Add in 100g of butter, the grated garlic, and the Provençal Rub. Bring to a simmer and stir for 4-5 minutes until foaming and golden brown. Remove from the heat on completion and squeeze in the juice of 4 lemon wedges. Season to taste, pour into a bowl, and set aside to cool slightly.
MAGNIFICENT MILANESE
Return the pan to a medium-high heat with enough oil to cover the base. When hot, fry the schnitzels for 2-3 minutes per side until cooked through and crispy. Remove from the pan on completion and allow to drain on some paper towel. You may need to do this step in batches.
DINNER IS SERVED
Dish up some warm baby potatoes alongside the golden beef Milanese and pour over the lemon and burnt butter sauce to taste. Serve the fresh salad on the side with drizzles of balsamic glaze. Bellissimo!