eCook Meal
Cheese-crusted Beef Schnitty
with roasted baby potatoes & sage burnt butter
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.
Serving guide
Choose your portion size.
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!
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!
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!
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!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R116.24
for 4 servings · R29.06 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Fresh Sage needs 10 gRosemary and Sage Grind 60 g 60 g at R50.99 · 17% of packR8.50
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Garlic Cloves needs 2Baby Potatoes with Garlic & Herb Butter 350 g R22.99 · whole pack (size can't be divided)R22.99
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Baby Potatoes needs 1 kgBaby Potatoes 700 g 700 g at R24.99 · 1.43× packR35.70
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Balsamic Reduction needs 40 mlPreserved Cranberry Balsamic Reduction 250 ml 250 ml at R79.99 · 16% of packR12.80
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Cucumber needs 200 gMini Cucumbers 350 g 350 g at R29.99 · 57% of packR17.14
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Pitted Kalamata Olives needs 80 gKalamata Olives 825 g 825 g at R149.99 · 10% of packR14.54
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Green Leaves needs 80 gWhole Spinach 350 g 350 g at R19.99 · 23% of packR4.57
Not in the Woolies basket — source these elsewhere:
- Cake Flour
- Free-range Beef Schnitzel (without crumb)
- Cheesy Crumb
- NOMU Provençal Rub
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Cheese-crusted Beef Schnitty?
The preparation time for Cheese-crusted Beef Schnitty with roasted baby potatoes & sage burnt butter is between 30 and 45 minutes.
What is the total time required to make Cheese-crusted Beef Schnitty with roasted baby potatoes & sage burnt butter?
The total time required to make Cheese-crusted Beef Schnitty with roasted baby potatoes & sage burnt butter is between 35 and 55 minutes.
How many servings does Cheese-crusted Beef Schnitty provide?
4 servings
What are the main ingredients in Cheese-crusted Beef Schnitty?
Baby Potato, Balsamic Reduction, Beef, Beef Schnitzel (without crumb), Cake Flour, Cheesy Crumb, Cucumber, Fresh Sage, Garlic, Green Leaves, NOMU Provençal Rub, Pitted Kalamata Olives
What is the nutritional information of Cheese-crusted Beef Schnitty?
Calories: 725, Carbs: 99 grams, Fat: grams, Protein: 51.8 grams, Sugar: 18.1 grams, Salt: 685 grams
How do I prepare Cheese-crusted Beef Schnitty?
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! 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. SALAD TIME!: Toss the rinsed green leaves, the chopped olives, and the cucumber half-moons with a drizzle of olive oil and seasoning. 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).
What should be prepared from my kitchen to make Cheese-crusted Beef Schnitty?
Baby Potato, Balsamic Reduction, Beef, Beef Schnitzel (without crumb), Cake Flour, Cheesy Crumb, Cucumber, Fresh Sage, Garlic, Green Leaves, NOMU Provençal Rub, Pitted Kalamata Olives
How many calories does Cheese-crusted Beef Schnitty have?
725 calories
How much fat content does Cheese-crusted Beef Schnitty have?
grams