A crispy, cheesy panko breadcrumb-coated beef schnitzel is the main attraction of today’s meal. The supporting acts are a side of silky smooth potato mash and lightly charred broccoli with a lemony zing. The meal is finished with a delicious drizzle of garlic butter and freshly chopped parsley.
Crispy Beef Schnitzel
Crispy Beef Schnitzel
with garlic-butter sauce & lemon broccoli
Hands on Time: 25 - 50 minutes
Overall Time: 35 - 60 minutes
Ingredients:
- Beef
- Broccoli Florets
- Cake Flour
- Cheesy Panko Crumb
- Free-Range Beef Schnitzel (without crumb)
- Fresh Parsley
- Garlic Clove
- Garlic Cloves
- Lemon Juice
- Potato
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Egg/s
- Milk (optional)
- Paper Towel
- Butter
MAKE THE MASH
Place the potato pieces in a pot of salted water. Bring to a boil and cook until soft, 15-20 minutes. Drain and return to the pot. Add a knob of butter (optional) and a splash of water or milk (optional). Mash with a fork, season, and cover.
OH CRUMBS!
Pat the schnitzel dry with paper towel. Place the cheesy panko crumb in a shallow dish. Prepare two more shallow dishes: one containing the flour (lightly seasoned), and the other containing 1 egg and 1 tsp of water. Coat the schnitzel in the flour first, then in the egg, and, lastly, in the crumb.
GOLDEN & GORGEOUS
Return the pan to medium-high heat with enough oil to cover the base. When hot, fry the crumbed schnitzel until browned, 30-60 seconds per side. Remove from the pan, drain on paper towel, and season.
BUTTER-GARLIC SAUCE
Return the pan to medium-high heat. When hot, melt 20g of butter. When the butter is foaming, add in the grated garlic and fry until fragrant, 1-2 minutes (shifting constantly). Remove from the pan, cover, and set aside.
LEMONY BROCCOLI
Return the pan to medium-high heat with a drizzle of oil or a knob of butter (optional). When hot, fry the broccoli pieces until lightly charred, 5-6 minutes (shifting occasionally). Add a splash of water and the lemon juice (to taste), cover, and simmer until al dente, 1-2 minutes. Remove from the pan and season.
DINNER IS DONE
Serve up the lush mash and top with the crispy schnitzel. Drizzle over the garlic butter. Side with the lemon broccoli and sprinkle over the chopped parsley.
Potato - 200g
Free-range Beef Schnitzel (without crumb) - 150g
Cheesy Panko Crumb - 115ml
Cake Flour - 40ml
Garlic Clove - 1
Broccoli Florets - 100g
Lemon Juice - 10ml
Fresh Parsley - 3g
MAKE THE MASH
Place the potato pieces in a pot of salted water. Bring to a boil and cook until soft, 15-20 minutes. Drain and return to the pot. Add a knob of butter (optional) and a splash of water or milk (optional). Mash with a fork, season, and cover.
OH CRUMBS!
Pat the schnitzels dry with paper towel. Place the cheesy panko crumb in a shallow dish. Prepare two more shallow dishes: one containing the flour (lightly seasoned), and the other containing 1 egg and 1 tsp of water. Coat the schnitzels in the flour first, then in the egg, and, lastly, in the crumb.
GOLDEN & GORGEOUS
Return the pan to medium-high heat with enough oil to cover the base. When hot, fry the crumbed schnitzels until browned, 30-60 seconds per side. Remove from the pan, drain on paper towel, and season.
BUTTER-GARLIC SAUCE
Return the pan to medium-high heat. When hot, melt 40g of butter. When the butter is foaming, add in the grated garlic and fry until fragrant, 1-2 minutes (shifting constantly). Remove from the pan, cover, and set aside.
LEMONY BROCCOLI
Return the pan to medium-high heat with a drizzle of oil or a knob of butter (optional). When hot, fry the broccoli pieces until lightly charred, 5-6 minutes (shifting occasionally). Add a splash of water and the lemon juice (to taste), cover, and simmer until al dente, 1-2 minutes. Remove from the pan and season.
DINNER IS DONE
Serve up the lush mash and top with the crispy schnitzel. Drizzle over the garlic butter. Side with the lemon broccoli and sprinkle over the chopped parsley.
Potato - 400g
Free-range Beef Schnitzel (without crumb) - 300g
Cheesy Panko Crumb - 230ml
Cake Flour - 80ml
Garlic Clove - 1
Broccoli Florets - 200g
Lemon Juice - 20ml
Fresh Parsley - 5g
MAKE THE MASH
Place the potato pieces in a pot of salted water. Bring to a boil and cook until soft, 20-25 minutes. Drain and return to the pot. Add a knob of butter (optional) and a splash of water or milk (optional). Mash with a fork, season, and cover.
OH CRUMBS!
Pat the schnitzels dry with paper towel. Place the cheesy panko crumb in a shallow dish. Prepare two more shallow dishes: one containing the flour (lightly seasoned), and the other containing 2 eggs and 2 tsp of water. Coat the schnitzels in the flour first, then in the egg, and, lastly, in the crumb.
GOLDEN & GORGEOUS
Return the pan to medium-high heat with enough oil to cover the base. When hot, fry the crumbed schnitzels until browned, 30-60 seconds per side. Remove from the pan, drain on paper towel, and season. You may need to do this step in batches.
BUTTER-GARLIC SAUCE
Return the pan to medium-high heat. When hot, melt 60g of butter. When the butter is foaming, add in the grated garlic and fry until fragrant, 1-2 minutes (shifting constantly). Remove from the pan, cover, and set aside.
LEMONY BROCCOLI
Return the pan to medium-high heat with a drizzle of oil or a knob of butter (optional). When hot, fry the broccoli pieces until lightly charred, 5-6 minutes (shifting occasionally). Add a splash of water and the lemon juice (to taste), cover, and simmer until al dente, 1-2 minutes. Remove from the pan and season.
DINNER IS DONE
Serve up the lush mash and top with the crispy schnitzel. Drizzle over the garlic butter. Side with the lemon broccoli and sprinkle over the chopped parsley.
Potato - 600g
Free-range Beef Schnitzel (without crumb) - 450g
Cheesy Panko Crumb - 345ml
Cake Flour - 125ml
Garlic Cloves - 2
Broccoli Florets - 300g
Lemon Juice - 30ml
Fresh Parsley - 8g
MAKE THE MASH
Place the potato pieces in a pot of salted water. Bring to a boil and cook until soft, 20-25 minutes. Drain and return to the pot. Add a knob of butter (optional) and a splash of water or milk (optional). Mash with a fork, season, and cover.
OH CRUMBS!
Pat the schnitzels dry with paper towel. Place the cheesy panko crumb in a shallow dish. Prepare two more shallow dishes: one containing the flour (lightly seasoned), and the other containing 2 eggs and 2 tsp of water. Coat the schnitzels in the flour first, then in the egg, and, lastly, in the crumb.
GOLDEN & GORGEOUS
Return the pan to medium-high heat with enough oil to cover the base. When hot, fry the crumbed schnitzels until browned, 30-60 seconds per side. Remove from the pan, drain on paper towel, and season. You may need to do this step in batches.
BUTTER-GARLIC SAUCE
Return the pan to medium-high heat. When hot, melt 80g of butter. When the butter is foaming, add in the grated garlic and fry until fragrant, 1-2 minutes (shifting constantly). Remove from the pan, cover, and set aside.
LEMONY BROCCOLI
Return the pan to medium-high heat with a drizzle of oil or a knob of butter (optional). When hot, fry the broccoli pieces until lightly charred, 5-6 minutes (shifting occasionally). Add a splash of water and the lemon juice (to taste), cover, and simmer until al dente, 1-2 minutes. Remove from the pan and season.
DINNER IS DONE
Serve up the lush mash and top with the crispy schnitzel. Drizzle over the garlic butter. Side with the lemon broccoli and sprinkle over the chopped parsley.
Potato - 800g
Free-range Beef Schnitzel (without crumb) - 600g
Cheesy Panko Crumb - 460ml
Cake Flour - 160ml
Garlic Cloves - 2
Broccoli Florets - 400g
Lemon Juice - 40ml
Fresh Parsley - 10g
Woolies Products in this dish
