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.
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.
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.
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.
Frequently Asked Questions
What is the preparation time for Crispy Beef Schnitzel?
The preparation time for Crispy Beef Schnitzel with garlic-butter sauce & lemon broccoli is between 25 and 50 minutes.
What is the total time required to make Crispy Beef Schnitzel with garlic-butter sauce & lemon broccoli?
The total time required to make Crispy Beef Schnitzel with garlic-butter sauce & lemon broccoli is between 35 and 60 minutes.
How many servings does Crispy Beef Schnitzel provide?
4 servings
What are the main ingredients in Crispy Beef Schnitzel?
Beef, Broccoli Florets, Cake Flour, Cheesy Panko Crumb, Free-Range Beef Schnitzel (without crumb), Fresh Parsley, Garlic Clove, Garlic Cloves, Lemon Juice, Potato
What is the nutritional information of Crispy Beef Schnitzel?
Calories: 612, Carbs: 87 grams, Fat: grams, Protein: 52.9 grams, Sugar: 4.6 grams, Salt: 214 grams
How do I prepare Crispy Beef Schnitzel?
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. 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. 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. 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. 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. 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.
What should be prepared from my kitchen to make Crispy Beef Schnitzel?
Beef, Broccoli Florets, Cake Flour, Cheesy Panko Crumb, Free-Range Beef Schnitzel (without crumb), Fresh Parsley, Garlic Clove, Garlic Cloves, Lemon Juice, Potato
How many calories does Crispy Beef Schnitzel have?
612 calories
How much fat content does Crispy Beef Schnitzel have?
grams
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