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
Beef Parmigiana & Roasted Sweet Potatoes
with zesty cucumber rounds
Hands on Time: 25 - 40 minutes
Overall Time: 45 - 60 minutes
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)
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.
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.
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.
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.
Frequently Asked Questions
What is the preparation time for Beef Parmigiana & Roasted Sweet Potatoes?
The preparation time for Beef Parmigiana & Roasted Sweet Potatoes with zesty cucumber rounds is between 25 and 40 minutes.
What is the total time required to make Beef Parmigiana & Roasted Sweet Potatoes with zesty cucumber rounds?
The total time required to make Beef Parmigiana & Roasted Sweet Potatoes with zesty cucumber rounds is between 45 and 60 minutes.
How many servings does Beef Parmigiana & Roasted Sweet Potatoes provide?
4 servings
What are the main ingredients in Beef Parmigiana & Roasted Sweet Potatoes?
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
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?
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
How many calories does Beef Parmigiana & Roasted Sweet Potatoes have?
656 calories
How much fat content does Beef Parmigiana & Roasted Sweet Potatoes have?
grams
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