Beef Schnitzel & Pecan Nut Crumble

Name: Beef Schnitzel & Pecan Nut Crumble
Prep time: 30 min
Total time: 40 min
Yield: 4 servings
Ingredients: Beef; Creme Fraiche; Free-Range Beef Schnitzel (without crumb); Fresh Chives; Lemon; Lemons; NOMU Italian Rub; Panko Breadcrumbs; Pecan Nuts; Potato

You won’t hear any complaints when you share the good news that on the dinner menu tonight is a beef schnitzel topped with a pecan nut crumble, complemented by NOMU Italian Rub-spiced potato wedges, and a lemon-infused crème fraîche with chives for dipping.

Beef Schnitzel & Pecan Nut Crumble

with lemony crème dip

4.8

61 reviews

Hands on Time: 30 - 45 minutes

Overall Time: 40 - 55 minutes

Download the Recipe for 2

Ingredients:

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Paper Towel

Photo of Beef Schnitzel & Pecan Nut Crumble

Serves 1

NOM-NOM NOMU WEDGES
Preheat the oven to 200°C. Spread the Potato wedges on a roasting tray. Coat in oil, the NOMU rub, and season. Roast in the hot oven until crispy, 30-35 minutes (shifting halfway).
YES, YOU PE-CAN!
Place the pecans in a pan over a medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). In the final 1-2 minutes, add 10g of butter. Remove from the pan and set aside.
THE SCHNITZEL STEP
Return the pan to high heat with a drizzle of oil. Pat the schnitzel dry with paper towel. When hot, sear the schnitzel until browned, 20-30 seconds per side. In the final 30 seconds, baste with a knob of butter. Remove from the pan and season.
VIBE WITH THE CHIVES
In a small bowl, combine the crème fraîche, ½ the chopped chives, a squeeze of Lemon juice (to taste) and the lemon zest (to taste). Add a splash of water to loosen. Season and set aside.
DINNER = DONE
Plate up the fried Beef/" title="View all our recipes with Beef at eCook">Beef, and top with the burnt butter pecan crumble. Side with the crispy Potato wedges and the lemony crème for dipping. Garnish with the remaining chives. Enjoy, Chef!

Potato - 200g
NOMU Italian Rub - 5ml
Pecan Nuts - 40g
Panko Breadcrumbs - 80ml
Crème Fraîche - 50ml
Fresh Chives - 3g
Lemon - 1

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Serves 2

NOM-NOM NOMU WEDGES
Preheat the oven to 200°C. Spread the Potato wedges on a roasting tray. Coat in oil, the NOMU rub, and season. Roast in the hot oven until crispy, 30-35 minutes (shifting halfway).
YES, YOU PE-CAN!
Place the pecans in a pan over a medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). In the final 1-2 minutes, add 20g of butter. Remove from the pan and set aside.
THE SCHNITZEL STEP
Return the pan to high heat with a drizzle of oil. Pat the schnitzel dry with paper towel. When hot, sear the schnitzel until browned, 20-30 seconds per side. In the final 30 seconds, baste with a knob of butter. Remove from the pan and season.
VIBE WITH THE CHIVES
In a small bowl, combine the crème fraîche, ½ the chopped chives, a squeeze of Lemon juice (to taste) and the lemon zest (to taste). Add a splash of water to loosen. Season and set aside.
DINNER = DONE
Plate up the fried Beef/" title="View all our recipes with Beef at eCook">Beef, and top with the burnt butter pecan crumble. Side with the crispy Potato wedges and the lemony crème for dipping. Garnish with the remaining chives. Enjoy, Chef!

Potato - 400g
NOMU Italian Rub - 10ml
Pecan Nuts - 80g
Free-range Beef/" title="View all our recipes with Beef at eCook">Beef Schnitzel (without crumb) - 300g
Crème Fraîche - 100ml
Fresh Chives - 5g
Lemon - 1

Download the Recipe

Serves 3

NOM-NOM NOMU WEDGES
Preheat the oven to 200°C. Spread the Potato wedges on a roasting tray. Coat in oil, the NOMU rub, and season. Roast in the hot oven until crispy, 35-40 minutes (shifting halfway).
YES, YOU PE-CAN!
Place the pecans in a pan over a medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). In the final 1-2 minutes, add 30g of butter. Remove from the pan and set aside.
THE SCHNITZEL STEP
Return the pan to high heat with a drizzle of oil. Pat the schnitzel dry with paper towel. When hot, sear the schnitzel until browned, 20-30 seconds per side. In the final 30 seconds, baste with a knob of butter. Remove from the pan and season. You may need to do this step in batches.
VIBE WITH THE CHIVES
In a small bowl, combine the crème fraîche, ½ the chopped chives, a squeeze of Lemon juice (to taste) and the lemon zest (to taste). Add a splash of water to loosen. Season and set aside.
DINNER = DONE
Plate up the fried Beef/" title="View all our recipes with Beef at eCook">Beef, and top with the burnt butter pecan crumble. Side with the crispy Potato wedges and the lemony crème for dipping. Garnish with the remaining chives. Enjoy, Chef!

Potato - 600g
NOMU Italian Rub - 15ml
Pecan Nuts - 120g
Free-range Beef/" title="View all our recipes with Beef at eCook">Beef Schnitzel (without crumb) - 450g
Crème Fraîche - 150ml
Fresh Chives - 8g
Lemons - 2

Download the Recipe

Serves 4

NOM-NOM NOMU WEDGES
Preheat the oven to 200°C. Spread the Potato wedges on a roasting tray. Coat in oil, the NOMU rub, and season. Roast in the hot oven until crispy, 35-40 minutes (shifting halfway).
YES, YOU PE-CAN!
Place the pecans in a pan over a medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). In the final 1-2 minutes, add 40g of butter. Remove from the pan and set aside.
THE SCHNITZEL STEP
Return the pan to high heat with a drizzle of oil. Pat the schnitzel dry with paper towel. When hot, sear the schnitzel until browned, 20-30 seconds per side. In the final 30 seconds, baste with a knob of butter. Remove from the pan and season. You may need to do this step in batches.
VIBE WITH THE CHIVES
In a small bowl, combine the crème fraîche, ½ the chopped chives, a squeeze of Lemon juice (to taste) and the lemon zest (to taste). Add a splash of water to loosen. Season and set aside.
DINNER = DONE
Plate up the fried Beef/" title="View all our recipes with Beef at eCook">Beef, and top with the burnt butter pecan crumble. Side with the crispy Potato wedges and the lemony crème for dipping. Garnish with the remaining chives. Enjoy, Chef!

Potato - 800g
NOMU Italian Rub - 20ml
Pecan Nuts - 160g
Free-range Beef/" title="View all our recipes with Beef at eCook">Beef Schnitzel (without crumb) - 600g
Crème Fraîche - 200ml
Fresh Chives - 10g
Lemons - 2

Download the Recipe

Frequently Asked Questions

What is the preparation time for Beef Schnitzel & Pecan Nut Crumble?

The preparation time for Beef Schnitzel & Pecan Nut Crumble with lemony crème dip is between 30 and 45 minutes.

What is the total time required to make Beef Schnitzel & Pecan Nut Crumble with lemony crème dip?

The total time required to make Beef Schnitzel & Pecan Nut Crumble with lemony crème dip is between 40 and 55 minutes.

How many servings does Beef Schnitzel & Pecan Nut Crumble provide?

4 servings

What are the main ingredients in Beef Schnitzel & Pecan Nut Crumble?

Beef, Creme Fraiche, Free-Range Beef Schnitzel (without crumb), Fresh Chives, Lemon, Lemons, NOMU Italian Rub, Panko Breadcrumbs, Pecan Nuts, Potato

What is the nutritional information of Beef Schnitzel & Pecan Nut Crumble?

Calories: 853, Carbs: 63 grams, Fat: grams, Protein: 48.6 grams, Sugar: 10.6 grams, Salt: 219 grams

How do I prepare Beef Schnitzel & Pecan Nut Crumble?

DINNER = DONE: Plate up the fried beef, and top with the burnt butter pecan crumble. Side with the crispy potato wedges and the lemony crème for dipping. Garnish with the remaining chives. Enjoy, Chef! VIBE WITH THE CHIVES: In a small bowl, combine the crème fraîche, ½ the chopped chives, a squeeze of lemon juice (to taste) and the lemon zest (to taste). Add a splash of water to loosen. Season and set aside. THE SCHNITZEL STEP: Return the pan to high heat with a drizzle of oil. Pat the schnitzel dry with paper towel. When hot, sear the schnitzel until browned, 20-30 seconds per side. In the final 30 seconds, baste with a knob of butter. Remove from the pan and season. YES, YOU PE-CAN!: Place the pecans in a pan over a medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). In the final 1-2 minutes, add 20g of butter. Remove from the pan and set aside. NOM-NOM NOMU WEDGES: Preheat the oven to 200°C. Spread the potato wedges on a roasting tray. Coat in oil, the NOMU rub, and season. Roast in the hot oven until crispy, 30-35 minutes (shifting halfway).