What are the main ingredients in Beef Parmigiana & Roasted Sweet Potatoes?

Oil (cooking, olive or coconut), Water, Paper Towel, Egg/s, Sugar/Sweetener/Honey, Seasoning (salt & pepper)

What is the nutritional information of Beef Parmigiana & Roasted Sweet Potatoes?

Calories: 656, Carbs: 95 grams, Fat: grams, Protein: 46.1 grams, Sugar: 23.9 grams, Salt: 797 grams

How do I prepare Beef Parmigiana & Roasted Sweet Potatoes?

DINNER’S READY!: Plate up the beef parm, side with the cucumber salad, and the sweet potato chips. MMMELTED CHEESE TOPPING: Place a pan (with a lid) over high heat with enough oil to cover the base. When hot, fry the crumbed schnitzels until browned, 30-60 seconds. Remove from the pan, drain on paper towel, and season. Place the schnitzels on a roasting tray, top with the saucy tomato paste mixture, and sprinkle over the grated cheese. Pop in the oven and roast until the cheese is melted, 3-5 minutes. TANGY TOMATO SAUCE: Place a pan over medium heat with a drizzle of oil. When hot, fry the sliced onion until golden, 4-5 minutes (shifting occasionally). Add the tomato paste and fry until fragrant, 2-3 minutes. Add 200ml of water. Simmer until thickening, 5-6 minutes. Add a sweetener (to taste), and season. ZESTY GREEN SALAD: In a bowl, combine the rinsed green leaves, the cucumber rounds, the salad sprinkle, and the lemon juice (to taste). Season and set aside. COAT & CRUMB: Whisk 1 egg in a bowl. Prepare two shallow dishes: one containing the NOMU rub, and the flour (seasoned lightly), and one containing the crumb. Coat the schnitzels in the seasoned flour, dusting off any excess flour. Coat in the whisked egg, and lastly the crumb. Repeat this step with each schnitzel. Place in the fridge to rest. START THE SWEET POTATO CHIPS: Preheat the oven to 200°C. Spread the sweet potato chips on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 25-30 minutes (shifting halfway).

What should be prepared from my kitchen to make Beef Parmigiana & Roasted Sweet Potatoes?

Oil (cooking, olive or coconut), Water, Paper Towel, Egg/s, Sugar/Sweetener/Honey, Seasoning (salt & pepper)

Beef Parmigiana & Roasted Sweet Potatoes

We’ve turned the classic Italian parmigiana di melanzane into a crumbed beef sensation! Panko breadcrumb-coated beef schnitzel is topped with a decadent tomato sauce, topped with cheese and baked in the oven until a bubbling, golden triumph. Sided with sweet potato chips and a simple green salad.

Beef Parmigiana & Roasted Sweet Potatoes

with zesty cucumber rounds

Hands on Time: 25 - 40 minutes

Overall Time: 45 - 60 minutes

Download the Recipe for 2

Ingredients:

Beef
Cake Flour
Cucumber
Free-Range Beef Schnitzel (without crumb)
Grated Mozzarella & Cheddar Cheese
Green Leaves
Lemon Juice
NOMU Italian Rub
Old Stone Mill Salad Sprinkle
Onion
Panko Breadcrumbs
Sweet Potato
Tomato Paste

From your kitchen:

Oil (cooking, olive or coconut)
Water
Paper Towel
Egg/s
Sugar/Sweetener/Honey
Seasoning (salt & pepper)

Photo of Beef Parmigiana & Roasted Sweet Potatoes

Serves 1

START THE SWEET POTATO CHIPS
Preheat the oven to 200°C. Spread the sweet potato chips on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 25-30 minutes (shifting halfway).
COAT & CRUMB
Whisk 1 egg in a bowl. Prepare two shallow dishes: one containing the NOMU rub, and the flour (seasoned lightly), and one containing the crumb. Coat the schnitzels in the seasoned flour, dusting off any excess flour. Coat in the whisked egg, and lastly the crumb. Repeat this step with each schnitzel. Place in the fridge to rest.
ZESTY GREEN SALAD
In a bowl, combine the rinsed green leaves, the cucumber rounds, the salad sprinkle, and the lemon juice (to taste). Season and set aside.
TANGY TOMATO SAUCE
Place a pan over medium heat with a drizzle of oil. When hot, fry the sliced onion until golden, 4-5 minutes (shifting occasionally). Add the tomato paste and fry until fragrant, 2-3 minutes. Add 100ml of water. Simmer until thickening, 5-6 minutes. Add a sweetener (to taste), and season.
MMMELTED CHEESE TOPPING
Place a pan (with a lid) over high heat with enough oil to cover the base. When hot, fry the crumbed schnitzels until browned, 30-60 seconds. Remove from the pan, drain on paper towel, and season. Place the schnitzel on a roasting tray, top with the saucy tomato paste mixture, and sprinkle over the grated cheese. Pop in the oven and roast until the cheese is melted, 3-5 minutes.
DINNER’S READY!
Plate up the beef parm, side with the cucumber salad, and the sweet potato chips.

Sweet Potato - 250g
NOMU Italian Rub - 5ml
Cake Flour - 30ml
Panko Breadcrumbs - 100ml
Free-range Beef Schnitzel (without crumb) - 150g
Green Leaves - 20g
Cucumber - 50g
Old Stone Mill Salad Sprinkle - 5ml
Lemon Juice - 10ml
Onion - 1
Tomato Paste - 20ml
Grated Mozzarella & Cheddar Cheese - 50g

Download the Recipe

Serves 2

START THE SWEET POTATO CHIPS
Preheat the oven to 200°C. Spread the sweet potato chips on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 25-30 minutes (shifting halfway).
COAT & CRUMB
Whisk 1 egg in a bowl. Prepare two shallow dishes: one containing the NOMU rub, and the flour (seasoned lightly), and one containing the crumb. Coat the schnitzels in the seasoned flour, dusting off any excess flour. Coat in the whisked egg, and lastly the crumb. Repeat this step with each schnitzel. Place in the fridge to rest.
ZESTY GREEN SALAD
In a bowl, combine the rinsed green leaves, the cucumber rounds, the salad sprinkle, and the lemon juice (to taste). Season and set aside.
TANGY TOMATO SAUCE
Place a pan over medium heat with a drizzle of oil. When hot, fry the sliced onion until golden, 4-5 minutes (shifting occasionally). Add the tomato paste and fry until fragrant, 2-3 minutes. Add 200ml of water. Simmer until thickening, 5-6 minutes. Add a sweetener (to taste), and season.
MMMELTED CHEESE TOPPING
Place a pan (with a lid) over high heat with enough oil to cover the base. When hot, fry the crumbed schnitzels until browned, 30-60 seconds. Remove from the pan, drain on paper towel, and season. Place the schnitzels on a roasting tray, top with the saucy tomato paste mixture, and sprinkle over the grated cheese. Pop in the oven and roast until the cheese is melted, 3-5 minutes.
DINNER’S READY!
Plate up the beef parm, side with the cucumber salad, and the sweet potato chips.

Sweet Potato - 500g
NOMU Italian Rub - 10ml
Cake Flour - 60ml
Panko Breadcrumbs - 200ml
Free-range Beef Schnitzel (without crumb) - 300g
Green Leaves - 40g
Cucumber - 100g
Old Stone Mill Salad Sprinkle - 10ml
Lemon Juice - 20ml
Onion - 1
Tomato Paste - 40ml
Grated Mozzarella & Cheddar Cheese - 100g

Download the Recipe

Serves 3

START THE SWEET POTATO CHIPS
Preheat the oven to 200°C. Spread the sweet potato chips on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 30-35 minutes (shifting halfway).
COAT & CRUMB
Whisk 2 eggs in a bowl. Prepare two shallow dishes: one containing the NOMU rub, and the flour (seasoned lightly), and one containing the crumb. Coat the schnitzels in the seasoned flour, dusting off any excess flour. Coat in the whisked egg, and lastly the crumb. Repeat this step with each schnitzel. Place in the fridge to rest.
ZESTY GREEN SALAD
In a bowl, combine the rinsed green leaves, the cucumber rounds, the salad sprinkle, and the lemon juice (to taste). Season and set aside.
TANGY TOMATO SAUCE
Place a pan over medium heat with a drizzle of oil. When hot, fry the sliced onion until golden, 6-7 minutes (shifting occasionally). Add the tomato paste and fry until fragrant, 2-3 minutes. Add 300ml of water. Simmer until thickening, 7-8 minutes. Add a sweetener (to taste), and season.
MMMELTED CHEESE TOPPING
Place a pan (with a lid) over high heat with enough oil to cover the base. When hot, fry the crumbed schnitzels until browned, 30-60 seconds. Remove from the pan, drain on paper towel, and season. You may need to do this step in batches. Place the schnitzels on a roasting tray, top with the saucy tomato paste mixture, and sprinkle over the grated cheese. Pop in the oven and roast until the cheese is melted, 3-5 minutes.
DINNER’S READY!
Plate up the beef parm, side with the cucumber salad, and the sweet potato chips.

Sweet Potato - 750g
NOMU Italian Rub - 15ml
Cake Flour - 90ml
Panko Breadcrumbs - 300ml
Free-range Beef Schnitzel (without crumb) - 450g
Green Leaves - 60g
Cucumber - 150g
Old Stone Mill Salad Sprinkle - 15ml
Lemon Juice - 30ml
Onion - 1
Tomato Paste - 60ml
Grated Mozzarella & Cheddar Cheese - 150g

Download the Recipe

Serves 4

START THE SWEET POTATO CHIPS
Preheat the oven to 200°C. Spread the sweet potato chips on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 30-35 minutes (shifting halfway).
COAT & CRUMB
Whisk 2 eggs in a bowl. Prepare two shallow dishes: one containing the NOMU rub, and the flour (seasoned lightly), and one containing the crumb. Coat the schnitzels in the seasoned flour, dusting off any excess flour. Coat in the whisked egg, and lastly the crumb. Repeat this step with each schnitzel. Place in the fridge to rest.
ZESTY GREEN SALAD
In a bowl, combine the rinsed green leaves, the cucumber rounds, the salad sprinkle, and the lemon juice (to taste). Season and set aside.
TANGY TOMATO SAUCE
Place a pan over medium heat with a drizzle of oil. When hot, fry the sliced onion until golden, 6-7 minutes (shifting occasionally). Add the tomato paste and fry until fragrant, 2-3 minutes. Add 400ml of water. Simmer until thickening, 7-8 minutes. Add a sweetener (to taste), and season.
MMMELTED CHEESE TOPPING
Place a pan (with a lid) over high heat with enough oil to cover the base. When hot, fry the crumbed schnitzels until browned, 30-60 seconds. Remove from the pan, drain on paper towel, and season. You may need to do this step in batches. Place the schnitzels on a roasting tray, top with the saucy tomato paste mixture, and sprinkle over the grated cheese. Pop in the oven and roast until the cheese is melted, 3-5 minutes.
DINNER’S READY!
Plate up the beef parm, side with the cucumber salad, and the sweet potato chips.