Milanese is the Italian way of making a schnitzel – this crumb contains Italian-style cheese to elevate the authentic flavour. Served with golden roasted baby potatoes, fresh salad with balsamic reduction, and a drizzle of garlic and sage burnt butter.
Cheese-crusted Beef Schnitty
Cheese-crusted Beef Schnitty
with roasted baby potatoes & sage burnt butter
Hands on Time: 30 - 45 minutes
Overall Time: 35 - 55 minutes
Ingredients:
- Baby Potatoes
- Balsamic Reduction
- Beef
- Cake Flour
- Cheesy Crumb
- Cucumber
- Free-Range Beef Schnitzel (without crumb)
- Fresh Sage
- Garlic Clove
- Garlic Cloves
- Green Leaves
- NOMU Provençal Rub
- Pitted Kalamata Olives
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Paper Towel
- Butter
- Egg/s
ROAST EM’ UP
Preheat the oven to 200°C. Spread the halved baby potatoes on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 25-30 minutes (shifting halfway).
SALAD TIME!
Toss the rinsed green leaves, the chopped olives, and the cucumber half-moons with a drizzle of olive oil and seasoning.
GOLDEN FRY
In a shallow dish, whisk 1 egg with 1 tbsp of water. Prepare two more shallow dishes: one containing the flour, the NOMU rub, and seasoning and the other containing the cheesy crumb. Coat the beef schnitzel in the flour first, then in the egg, and, lastly, in the breadcrumbs. When passing through the breadcrumbs, press it into the meat so it sticks and coats evenly. Place a pan over medium heat with enough oil to cover the base. When hot, fry the crumbed schnitzel until browned, 1-2 minutes per side. Remove from the pan, drain on paper towel, and season.
FLAVOURED BUTTER
Return the pan to low heat with 40g of butter, the grated garlic, and the sage leaves. Simmer until the butter foams and turns golden. Remove from the heat. Allow to cool slightly before seasoning.
CRISPY DINNER
Plate up the roasted potatoes, side with the crispy cheese-crusted beef schnitty, and pour over the sage-garlic butter sauce. Serve with the side salad and drizzle with the balsamic reduction. Enjoy, Chef!
Baby Potatoes - 250g
Green Leaves - 20g
Pitted Kalamata Olives - 20g
Cucumber - 50g
Cake Flour - 30ml
NOMU Provençal Rub - 10ml
Cheesy Crumb - 125ml
Free-range Beef Schnitzel (without crumb) - 150g
Garlic Clove - 1
Fresh Sage - 3g
Balsamic Reduction - 10ml
ROAST EM’ UP
Preheat the oven to 200°C. Spread the halved baby potatoes on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 25-30 minutes (shifting halfway).
SALAD TIME!
Toss the rinsed green leaves, the chopped olives, and the cucumber half-moons with a drizzle of olive oil and seasoning.
GOLDEN FRY
In a shallow dish, whisk 2 eggs with 1 tbsp of water. Prepare two more shallow dishes: one containing the flour, the NOMU rub, and seasoning and the other containing the cheesy crumb. Coat one beef schnitzel in the flour first, then in the egg, and, lastly, in the breadcrumbs. When passing through the breadcrumbs, press it into the meat so it sticks and coats evenly. Repeat with the other schnitzels. Place a pan over medium heat with enough oil to cover the base. When hot, fry the crumbed schnitzels until browned, 1-2 minutes per side. Remove from the pan, drain on paper towel, and season.
FLAVOURED BUTTER
Return the pan to low heat with 80g of butter, the grated garlic, and the sage leaves. Simmer until the butter foams and turns golden. Remove from the heat. Allow to cool slightly before seasoning.
CRISPY DINNER
Plate up the roasted potatoes, side with the crispy cheese-crusted beef schnitty, and pour over the sage-garlic butter sauce. Serve with the side salad and drizzle with the balsamic reduction. Enjoy, Chef!
Baby Potatoes - 500g
Green Leaves - 40g
Pitted Kalamata Olives - 40g
Cucumber - 100g
Cake Flour - 60ml
NOMU Provençal Rub - 20ml
Cheesy Crumb - 250ml
Free-range Beef Schnitzel (without crumb) - 300g
Garlic Clove - 1
Fresh Sage - 5g
Balsamic Reduction - 20ml
ROAST EM’ UP
Preheat the oven to 200°C. Spread the halved baby potatoes on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 30-35 minutes (shifting halfway).
SALAD TIME!
Toss the rinsed green leaves, the chopped olives, and the cucumber half-moons with a drizzle of olive oil and seasoning.
GOLDEN FRY
In a shallow dish, whisk 2 eggs with 2 tbsp of water. Prepare two more shallow dishes: one containing the flour, the NOMU rub, and seasoning and the other containing the cheesy crumb. Coat one beef schnitzel in the flour first, then in the egg, and, lastly, in the breadcrumbs. When passing through the breadcrumbs, press it into the meat so it sticks and coats evenly. Repeat with the other schnitzels. Place a pan over medium heat with enough oil to cover the base. When hot, fry the crumbed schnitzels until browned, 1-2 minutes per side. Remove from the pan, drain on paper towel, and season. You may need to do this step in batches.
FLAVOURED BUTTER
Return the pan to low heat with 100g of butter, the grated garlic, and the sage leaves. Simmer until the butter foams and turns golden. Remove from the heat. Allow to cool slightly before seasoning.
CRISPY DINNER
Plate up the roasted potatoes, side with the crispy cheese-crusted beef schnitty, and pour over the sage-garlic butter sauce. Serve with the side salad and drizzle with the balsamic reduction. Enjoy, Chef!
Baby Potatoes - 750g
Green Leaves - 60g
Pitted Kalamata Olives - 60g
Cucumber - 150g
Cake Flour - 90ml
NOMU Provençal Rub - 30ml
Cheesy Crumb - 375ml
Free-range Beef Schnitzel (without crumb) - 450g
Garlic Cloves - 2
Fresh Sage - 8g
Balsamic Reduction - 30ml
ROAST EM’ UP
Preheat the oven to 200°C. Spread the halved baby potatoes on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 30-35 minutes (shifting halfway).
SALAD TIME!
Toss the rinsed green leaves, the chopped olives, and the cucumber half-moons with a drizzle of olive oil and seasoning.
GOLDEN FRY
In a shallow dish, whisk 3 eggs with 2 tbsp of water. Prepare two more shallow dishes: one containing the flour, the NOMU rub, and seasoning and the other containing the cheesy crumb. Coat one beef schnitzel in the flour first, then in the egg, and, lastly, in the breadcrumbs. When passing through the breadcrumbs, press it into the meat so it sticks and coats evenly. Repeat with the other schnitzels. Place a pan over medium heat with enough oil to cover the base. When hot, fry the crumbed schnitzels until browned, 1-2 minutes per side. Remove from the pan, drain on paper towel, and season. You may need to do this step in batches.
FLAVOURED BUTTER
Return the pan to low heat with 140g of butter, the grated garlic, and the sage leaves. Simmer until the butter foams and turns golden. Remove from the heat. Allow to cool slightly before seasoning.
CRISPY DINNER
Plate up the roasted potatoes, side with the crispy cheese-crusted beef schnitty, and pour over the sage-garlic butter sauce. Serve with the side salad and drizzle with the balsamic reduction. Enjoy, Chef!
Baby Potatoes - 1kg
Green Leaves - 80g
Pitted Kalamata Olives - 80g
Cucumber - 200g
Cake Flour - 125ml
NOMU Provençal Rub - 40ml
Cheesy Crumb - 500ml
Free-range Beef Schnitzel (without crumb) - 600g
Garlic Cloves - 2
Fresh Sage - 10g
Balsamic Reduction - 40ml
Woolies Products in this dish
