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

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

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).

What should be prepared from my kitchen to make Beef Schnitzel & Pecan Nut Crumble?

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

Beef Schnitzel & Pecan Nut Crumble

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

Hands on Time: 30 - 45 minutes

Overall Time: 40 - 55 minutes

Download the Recipe for 2

Ingredients:

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

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, 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

Download the Recipe

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, 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 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, 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 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, 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!