Browned beef is layered between a rich and tangy tomato sauce, pops of salty olives, and melted cheese, which is baked to perfection. Sided with a rustic sweet potato mash and a simple salad.
Beef Schnitzel Napoletana
Beef Schnitzel Napoletana
with olives, rustic sweet potato mash & sunflower seeds
Hands on Time: 25 - 40 minutes
Overall Time: 40 - 55 minutes
Ingredients:
- Beef
- Cooked Chopped Tomato
- Free-Range Beef Schnitzel (without crumb)
- Garlic Clove
- Garlic Cloves
- Green Leaves
- Mozzarella Cheese
- NOMU Italian Rub
- Onion
- Onions
- Pitted Kalamata Olives
- Red Wine Vinegar
- Sunflower Seeds
- Sweet Potato
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Sugar/Sweetener/Honey
- Milk (optional)
- Paper Towel
- Butter
SMASH OUT THE MASH
Preheat the oven to 200°C. Spread out the sweet potato pieces on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 25-30 minutes (shifting halfway). Place the roasted sweet potato in a bowl with a knob of butter and a splash of water or milk. Mash with a fork and cover.
SUNNY SEEDS
Place the sunflower seeds in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.
YOU HAD ME AT SCHNITZEL
Return the pan to high heat with a drizzle of oil. Pat the beef schnitzels dry with paper towel and season. When hot, fry the schnitzels until browned, 30-60 seconds per side. Remove from the pan.
I SAY TO-MATO, YOU SAY, TOMA-TO
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the diced onion until soft and golden, 4-5 minutes (shifting occasionally). Add the grated garlic and the NOMU rub. Fry until fragrant, 1-2 minutes (shifting constantly). Pour in the chopped tomato and 150ml of water. Simmer until slightly reduced, 10-12 minutes. Add a sweetener (to taste) and seasoning.
SAY CHEESE!
Place the browned schnitzels in an even layer in a deep roasting tray. Cover with the tomato sauce. Sprinkle over the halved olives and the grated cheese. Pop in the hot oven and bake until the cheese is melted, 3-5 minutes.
SOME FRESHNESS
In a bowl, combine the vinegar, 5ml of a sweetener, a drizzle of olive oil, and seasoning. Toss through the shredded leaves and the toasted sunflower seeds.
DINNER IS READY
Plate up the rustic mash. Serve with the saucy & cheesy beef napoletana and the fresh salad.
Sweet Potato - 250g
Sunflower Seeds - 10g
Free-range Beef Schnitzel (without crumb) - 150g
Onion - 1
Garlic Clove - 1
NOMU Italian Rub - 10ml
Cooked Chopped Tomato - 100g
Pitted Kalamata Olives - 20g
Mozzarella Cheese - 30g
Red Wine Vinegar - 10ml
Green Leaves - 20g
SMASH OUT THE MASH
Preheat the oven to 200°C. Spread out the sweet potato pieces on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 30-35 minutes (shifting halfway). Place the roasted sweet potato in a bowl with a knob of butter and a splash of water or milk. Mash with a fork and cover.
SUNNY SEEDS
Place the sunflower seeds in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.
YOU HAD ME AT SCHNITZEL
Return the pan to high heat with a drizzle of oil. Pat the beef schnitzels dry with paper towel and season. When hot, fry the schnitzels until browned, 30-60 seconds per side. Remove from the pan.
I SAY TO-MATO, YOU SAY, TOMA-TO
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the diced onion until soft and golden, 4-5 minutes (shifting occasionally). Add the grated garlic and the NOMU rub. Fry until fragrant, 1-2 minutes (shifting constantly). Pour in the chopped tomato and 300ml of water. Simmer until slightly reduced, 10-12 minutes. Add a sweetener (to taste) and seasoning.
SAY CHEESE!
Place the browned schnitzels in an even layer in a deep roasting tray. Cover with the tomato sauce. Sprinkle over the halved olives and the grated cheese. Pop in the hot oven and bake until the cheese is melted, 3-5 minutes.
SOME FRESHNESS
In a bowl, combine the vinegar, 10ml of a sweetener, a drizzle of olive oil, and seasoning. Toss through the shredded leaves and the toasted sunflower seeds.
DINNER IS READY
Plate up the rustic mash. Serve with the saucy & cheesy beef napoletana and the fresh salad.
Sweet Potato - 500g
Sunflower Seeds - 20g
Free-range Beef Schnitzel (without crumb) - 300g
Onion - 1
Garlic Clove - 1
NOMU Italian Rub - 20ml
Cooked Chopped Tomato - 200g
Pitted Kalamata Olives - 40g
Mozzarella Cheese - 60g
Red Wine Vinegar - 20ml
Green Leaves - 40g
SMASH OUT THE MASH
Preheat the oven to 200°C. Spread out the sweet potato pieces on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 35-40 minutes (shifting halfway). Place the roasted sweet potato in a bowl with a knob of butter and a splash of water or milk. Mash with a fork and cover.
SUNNY SEEDS
Place the sunflower seeds in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.
YOU HAD ME AT SCHNITZEL
Return the pan to high heat with a drizzle of oil. Pat the beef schnitzels dry with paper towel and season. When hot, fry the schnitzels until browned, 30-60 seconds per side. Remove from the pan.
I SAY TO-MATO, YOU SAY, TOMA-TO
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the diced onion until soft and golden, 5-6 minutes (shifting occasionally). Add the grated garlic and the NOMU rub. Fry until fragrant, 1-2 minutes (shifting constantly). Pour in the chopped tomato and 450ml of water. Simmer until slightly reduced, 12-15 minutes. Add a sweetener (to taste) and seasoning.
SAY CHEESE!
Place the browned schnitzels in an even layer in a deep roasting tray. Cover with the tomato sauce. Sprinkle over the halved olives and the grated cheese. Pop in the hot oven and bake until the cheese is melted, 3-5 minutes.
SOME FRESHNESS
In a bowl, combine the vinegar, 15ml of a sweetener, a drizzle of olive oil, and seasoning. Toss through the shredded leaves and the toasted sunflower seeds.
DINNER IS READY
Plate up the rustic mash. Serve with the saucy & cheesy beef napoletana and the fresh salad.
Sweet Potato - 750g
Sunflower Seeds - 30g
Free-range Beef Schnitzel (without crumb) - 450g
Onions - 2
Garlic Cloves - 2
NOMU Italian Rub - 30ml
Cooked Chopped Tomato - 300g
Pitted Kalamata Olives - 60g
Mozzarella Cheese - 90g
Red Wine Vinegar - 30ml
Green Leaves - 60g
SMASH OUT THE MASH
Preheat the oven to 200°C. Spread out the sweet potato pieces on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 35-40 minutes (shifting halfway). Place the roasted sweet potato in a bowl with a knob of butter and a splash of water or milk. Mash with a fork and cover.
SUNNY SEEDS
Place the sunflower seeds in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.
YOU HAD ME AT SCHNITZEL
Return the pan to high heat with a drizzle of oil. Pat the beef schnitzels dry with paper towel and season. When hot, fry the schnitzels until browned, 30-60 seconds per side. Remove from the pan.
I SAY TO-MATO, YOU SAY, TOMA-TO
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the diced onion until soft and golden, 5-6 minutes (shifting occasionally). Add the grated garlic and the NOMU rub. Fry until fragrant, 1-2 minutes (shifting constantly). Pour in the chopped tomato and 600ml of water. Simmer until slightly reduced, 12-15 minutes. Add a sweetener (to taste) and seasoning.
SAY CHEESE!
Place the browned schnitzels in an even layer in a deep roasting tray. Cover with the tomato sauce. Sprinkle over the halved olives and the grated cheese. Pop in the hot oven and bake until the cheese is melted, 3-5 minutes.
SOME FRESHNESS
In a bowl, combine the vinegar, 20ml of a sweetener, a drizzle of olive oil, and seasoning. Toss through the shredded leaves and the toasted sunflower seeds.
DINNER IS READY
Plate up the rustic mash. Serve with the saucy & cheesy beef napoletana and the fresh salad.
Sweet Potato - 1kg
Sunflower Seeds - 40g
Free-range Beef Schnitzel (without crumb) - 600g
Onions - 2
Garlic Cloves - 2
NOMU Italian Rub - 40ml
Cooked Chopped Tomato - 400g
Pitted Kalamata Olives - 80g
Mozzarella Cheese - 120g
Red Wine Vinegar - 40ml
Green Leaves - 80g
Woolies Products in this dish
