This crunchy beef schnitzel is crisp and juicy with a flavourful pea-crusted breading. Served with a loaded carrot & nut salad adorned with creamy feta crumbles. Sided with a delish sun-dried tomato cottage cheese. Creamy crunchy heaven!
Crispy Crumbed Beef Schnitzel
Crispy Crumbed Beef Schnitzel
with sun-dried tomato cottage cheese & loaded salad
Hands on Time: 30 - 50 minutes
Overall Time: 40 - 60 minutes
Ingredients:
- Almonds
- Beef
- Carrot
- Danish-style Feta
- Free-Range Beef Schnitzel (without crumb)
- Green Leaves
- Lemon Juice
- Low Fat Cottage Cheese
- Pea Crumb
- Sun-Dried Tomatoes
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Egg/s
- Paper Towel
ROASTED CARROTS
Preheat the oven to 200°C. Spread the carrot wedges on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 25-30 minutes (shifting halfway).
TOMATO COTTAGE CHEESE
Squeeze out the oil from the sun-dried tomatoes and finely chop ¼. Roughly chop the remaining amount. Place the finely chopped tomato into a small bowl. Combine with the cottage cheese, a splash of water, and seasoning. Set aside.
TOASTED ALMONDS
Place the almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
CRUMB IT UP
Whisk 1 egg in a shallow dish with a tsp of water. Prepare another shallow dish containing the pea crumb and seasoning. Coat the beef schnitzel in the egg and then in the pea crumb. Repeat with each schnitzel. Return the pan to medium-high heat with enough oil to cover the base. When hot, fry the schnitzel for 1-2 minutes per side until golden and cooked through. Remove from the pan, season, and drain on paper towel.
LOADED SALAD
Once the carrots are done, place them into a bowl. Add the rinsed leaves, the lemon juice (to taste), the remaining chopped sun-dried tomatoes, ½ the toasted nuts and crumble in the drained feta. Toss together with a drizzle of olive oil and seasoning. Set aside.
GRAB THE PLATES!
Serve up the crisp crumbed schnitty alongside the loaded carrot & tomato salad. Garnish with the remaining toasted nuts and serve the cottage cheese on the side. Yum, Chef!
Carrot - 240g
Sun-dried Tomatoes - 30g
Low Fat Cottage Cheese - 30ml
Almonds - 10g
Pea Crumb - 100ml
Free-range Beef Schnitzel (without crumb) - 150g
Green Leaves - 20g
Lemon Juice - 10ml
Danish-style Feta - 30g
ROASTED CARROTS
Preheat the oven to 200°C. Spread the carrot wedges on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 25-30 minutes (shifting halfway).
TOMATO COTTAGE CHEESE
Squeeze out the oil from the sun-dried tomatoes and finely chop ¼. Roughly chop the remaining amount. Place the finely chopped tomato into a small bowl. Combine with the cottage cheese, a splash of water, and seasoning. Set aside.
TOASTED ALMONDS
Place the almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
CRUMB IT UP
Whisk 1 egg in a shallow dish with a tsp of water. Prepare another shallow dish containing the pea crumb and seasoning. Coat the beef schnitzel in the egg and then in the pea crumb. Repeat with each schnitzel. Return the pan to medium-high heat with enough oil to cover the base. When hot, fry the schnitzel for 1-2 minutes per side until golden and cooked through. Remove from the pan, season, and drain on paper towel.
LOADED SALAD
Once the carrots are done, place them into a bowl. Add the rinsed leaves, the lemon juice (to taste), the remaining chopped sun-dried tomatoes, ½ the toasted nuts and crumble in the drained feta. Toss together with a drizzle of olive oil and seasoning. Set aside.
GRAB THE PLATES!
Serve up the crisp crumbed schnitty alongside the loaded carrot & tomato salad. Garnish with the remaining toasted nuts and serve the cottage cheese on the side. Yum, Chef!
Carrot - 480g
Sun-dried Tomatoes - 60g
Low Fat Cottage Cheese - 60ml
Almonds - 20g
Pea Crumb - 200ml
Free-range Beef Schnitzel (without crumb) - 300g
Green Leaves - 40g
Lemon Juice - 20ml
Danish-style Feta - 60g
ROASTED CARROTS
Preheat the oven to 200°C. Spread the carrot wedges on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 30-35 minutes (shifting halfway).
TOMATO COTTAGE CHEESE
Squeeze out the oil from the sun-dried tomatoes and finely chop ¼. Roughly chop the remaining amount. Place the finely chopped tomato into a small bowl. Combine with the cottage cheese, a splash of water, and seasoning. Set aside.
TOASTED ALMONDS
Place the almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
CRUMB IT UP
Whisk 2 eggs in a shallow dish with a tsp of water. Prepare another shallow dish containing the pea crumb and seasoning. Coat the beef schnitzel in the egg and then in the pea crumb. Repeat with each schnitzel. Return the pan to medium-high heat with enough oil to cover the base. When hot, fry the schnitzel for 1-2 minutes per side until golden and cooked through. You may need to do this in batches and change the oil between batches. Remove from the pan, season, and drain on paper towel.
LOADED SALAD
Once the carrots are done, place them into a bowl. Add the rinsed leaves, the lemon juice (to taste), the remaining chopped sun-dried tomatoes, ½ the toasted nuts and crumble in the drained feta. Toss together with a drizzle of olive oil and seasoning. Set aside.
GRAB THE PLATES!
Serve up the crisp crumbed schnitty alongside the loaded carrot & tomato salad. Garnish with the remaining toasted nuts and serve the cottage cheese on the side. Yum, Chef!
Carrot - 720g
Sun-dried Tomatoes - 90g
Low Fat Cottage Cheese - 90ml
Almonds - 30g
Pea Crumb - 300ml
Free-range Beef Schnitzel (without crumb) - 450g
Green Leaves - 60g
Lemon Juice - 30ml
Danish-style Feta - 90g
ROASTED CARROTS
Preheat the oven to 200°C. Spread the carrot wedges on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 30-35 minutes (shifting halfway).
TOMATO COTTAGE CHEESE
Squeeze out the oil from the sun-dried tomatoes and finely chop ¼. Roughly chop the remaining amount. Place the finely chopped tomato into a small bowl. Combine with the cottage cheese, a splash of water, and seasoning. Set aside.
TOASTED ALMONDS
Place the almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
CRUMB IT UP
Whisk 2 eggs in a shallow dish with a tsp of water. Prepare another shallow dish containing the pea crumb and seasoning. Coat the beef schnitzel in the egg and then in the pea crumb. Repeat with each schnitzel. Return the pan to medium-high heat with enough oil to cover the base. When hot, fry the schnitzel for 1-2 minutes per side until golden and cooked through. You may need to do this in batches and change the oil between batches. Remove from the pan, season, and drain on paper towel.
LOADED SALAD
Once the carrots are done, place them into a bowl. Add the rinsed leaves, the lemon juice (to taste), the remaining chopped sun-dried tomatoes, ½ the toasted nuts and crumble in the drained feta. Toss together with a drizzle of olive oil and seasoning. Set aside.
GRAB THE PLATES!
Serve up the crisp crumbed schnitty alongside the loaded carrot & tomato salad. Garnish with the remaining toasted nuts and serve the cottage cheese on the side. Yum, Chef!
Carrot - 960g
Sun-dried Tomatoes - 120g
Low Fat Cottage Cheese - 120ml
Almonds - 40g
Pea Crumb - 400ml
Free-range Beef Schnitzel (without crumb) - 600g
Green Leaves - 80g
Lemon Juice - 40ml
Danish-style Feta - 120g
Woolies Products in this dish
