eCook Meal
Beef Schnitzel & Black Pepper Sauce
with golden wedges & a cucumber salad
It’s all about the sauce with this recipe, Chef! A homemade crushed black peppercorn sauce is poured over a pan-seared beef schnitzel, transforming the meat to a new lipsmacking level of tastiness. Served with a balsamic vinegar-coated cucumber & fresh greens salad and orgeno-infused potato wedges, roasted in the oven until crisp and golden.
Serving guide
Choose your portion size.
ROAST
Boil the kettle. Preheat the oven to 200°C. Spread the Potato on a roasting tray. Coat in oil, oregano, and season. 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).
Beef
When the roast has 8-10 minutes to go, dilute the stock with 1 [2]|#7DA0D7 tbsp of water. Place a pan over high heat with a drizzle of oil. Pat the schnitzel dry with paper towel. When hot, sear the schnitzel until browned, 1-2 minutes per side. In the final 30 seconds, baste with a knob of butter. Remove from the pan and season.
BLACK PEPPER SAUCE
Return the pan to a medium heat with a knob of butter. Cook the black pepper mix until lightly golden, 1-2 minutes. Stir in the diluted stock, the milk, and simmer until slightly thickening, 1-2 minutes. Loosen with warm water if it's too thick. Remove from the pan and add a pinch of salt.
SALAD
In a salad bowl, combine the balsamic vinegar, a drizzle of olive oil and mix to emulsify. Add the salad leaves, Cucumber, seasoning, and toss to coat.
CLASSIC DINNER
Dish up the golden Potato wedges, side with the schnitzel and spoon over the sauce. Serve alongside the simple salad and enjoy, Chef.
ROAST
Boil the kettle. Preheat the oven to 200°C. Spread the Potato on a roasting tray. Coat in oil, oregano, and season. 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).
Beef
When the roast has 8-10 minutes to go, dilute the stock with 1 [2]|#7DA0D7 tbsp of water. Place a pan over high heat with a drizzle of oil. Pat the schnitzel dry with paper towel. When hot, sear the schnitzel until browned, 1-2 minutes per side. In the final 30 seconds, baste with a knob of butter. Remove from the pan and season.
BLACK PEPPER SAUCE
Return the pan to a medium heat with a knob of butter. Cook the black pepper mix until lightly golden, 1-2 minutes. Stir in the diluted stock, the milk, and simmer until slightly thickening, 1-2 minutes. Loosen with warm water if it's too thick. Remove from the pan and add a pinch of salt.
SALAD
In a salad bowl, combine the balsamic vinegar, a drizzle of olive oil and mix to emulsify. Add the salad leaves, Cucumber, seasoning, and toss to coat.
CLASSIC DINNER
Dish up the golden Potato wedges, side with the schnitzel and spoon over the sauce. Serve alongside the simple salad and enjoy, Chef.
ROAST
Boil the kettle. Preheat the oven to 200°C. Spread the Potato on a roasting tray. Coat in oil, oregano, and season. 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).
Beef
When the roast has 10-12 minutes to go, dilute the stock with 3 [4]|#7DA0D7 tbsp of water. Place a pan over high heat with a drizzle of oil. Pat the schnitzel dry with paper towel. When hot, sear the schnitzel until browned, 1-2 minutes per side. In the final 30 seconds, baste with a knob of butter. Remove from the pan and season.
BLACK PEPPER SAUCE
Return the pan to a medium heat with a knob of butter. Cook the black pepper mix until lightly golden, 2-3 minutes. Stir in the diluted stock, the milk, and simmer until slightly thickening, 3-5 minutes. Loosen with warm water if it's too thick. Remove from the pan and add a pinch of salt.
SALAD
In a salad bowl, combine the balsamic vinegar, a drizzle of olive oil and mix to emulsify. Add the salad leaves, Cucumber, seasoning, and toss to coat.
CLASSIC DINNER
Dish up the golden Potato wedges, side with the schnitzel and spoon over the sauce. Serve alongside the simple salad and enjoy, Chef.
ROAST
Boil the kettle. Preheat the oven to 200°C. Spread the Potato on a roasting tray. Coat in oil, oregano, and season. 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).
Beef
When the roast has 10-12 minutes to go, dilute the stock with 3 [4]|#7DA0D7 tbsp of water. Place a pan over high heat with a drizzle of oil. Pat the schnitzel dry with paper towel. When hot, sear the schnitzel until browned, 1-2 minutes per side. In the final 30 seconds, baste with a knob of butter. Remove from the pan and season.
BLACK PEPPER SAUCE
Return the pan to a medium heat with a knob of butter. Cook the black pepper mix until lightly golden, 2-3 minutes. Stir in the diluted stock, the milk, and simmer until slightly thickening, 3-5 minutes. Loosen with warm water if it's too thick. Remove from the pan and add a pinch of salt.
SALAD
In a salad bowl, combine the balsamic vinegar, a drizzle of olive oil and mix to emulsify. Add the salad leaves, Cucumber, seasoning, and toss to coat.
CLASSIC DINNER
Dish up the golden Potato wedges, side with the schnitzel and spoon over the sauce. Serve alongside the simple salad and enjoy, Chef.
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R46.25
for 4 servings · R11.56 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
-
Balsamic Vinegar needs 60 mlWillow Creek Cabernet Sauvignon Balsamic Vinegar 250 ml 250 ml at R54.99 · 24% of packR13.20
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Cucumber needs 200 gMini Cucumbers 350 g 350 g at R31.99 · 57% of packR18.28
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Salad Leaves needs 80 gWhole Spinach 350 g 350 g at R19.99 · 23% of packR4.57
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Beef Stock needs 20 mlFresh Free Range Liquid Beef Stock 500 ml 500 ml at R54.99 · 4% of packR2.20
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Potato needs 800 gBulk Everyday Medium Potatoes 7 kg 7 kg at R69.99 · 11% of packR8.00
Not in the Woolies basket — source these elsewhere:
- Black Pepper Mix
- Dried Oregano
- Full Cream UHT Milk
- Beef Schnitzel (without crumb)
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Beef Schnitzel & Black Pepper Sauce?
The preparation time for Beef Schnitzel & Black Pepper Sauce with golden wedges & a cucumber salad is between 30 and 50 minutes.
What is the total time required to make Beef Schnitzel & Black Pepper Sauce with golden wedges & a cucumber salad?
The total time required to make Beef Schnitzel & Black Pepper Sauce with golden wedges & a cucumber salad is between 40 and 60 minutes.
How many servings does Beef Schnitzel & Black Pepper Sauce provide?
4 servings
What are the main ingredients in Beef Schnitzel & Black Pepper Sauce?
Balsamic Vinegar, Beef, Beef Schnitzel (without crumb), Beef Stock, Black Pepper Mix, Cucumber, Dried Oregano, Full Cream UHT Milk, Potato, Salad Leaves
What is the nutritional information of Beef Schnitzel & Black Pepper Sauce?
Calories: 458, Carbs: 52 grams, Fat: grams, Protein: 45.6 grams, Sugar: 10.3 grams, Salt: 366 grams
How do I prepare Beef Schnitzel & Black Pepper Sauce?
CLASSIC DINNER: Dish up the golden potato wedges, side with the schnitzel and spoon over the sauce. Serve alongside the simple salad and enjoy, Chef. SALAD: In a salad bowl, combine the balsamic vinegar, a drizzle of olive oil and mix to emulsify. Add the salad leaves, cucumber, seasoning, and toss to coat. BLACK PEPPER SAUCE: Return the pan to a medium heat with a knob of butter. Cook the black pepper mix until lightly golden, 1-2 minutes. Stir in the diluted stock, the milk, and simmer until slightly thickening, 1-2 minutes. Loosen with warm water if it's too thick. Remove from the pan and add a pinch of salt. BEEF: When the roast has 8-10 minutes to go, dilute the stock with 1 [2]|#7DA0D7 tbsp of water. Place a pan over high heat with a drizzle of oil. Pat the schnitzel dry with paper towel. When hot, sear the schnitzel until browned, 1-2 minutes per side. In the final 30 seconds, baste with a knob of butter. Remove from the pan and season. ROAST: Boil the kettle. Preheat the oven to 200°C. Spread the potato on a roasting tray. Coat in oil, oregano, and season. 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).
What should be prepared from my kitchen to make Beef Schnitzel & Black Pepper Sauce?
Balsamic Vinegar, Beef, Beef Schnitzel (without crumb), Beef Stock, Black Pepper Mix, Cucumber, Dried Oregano, Full Cream UHT Milk, Potato, Salad Leaves
How many calories does Beef Schnitzel & Black Pepper Sauce have?
458 calories
How much fat content does Beef Schnitzel & Black Pepper Sauce have?
grams