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!
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!
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!
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!
Frequently Asked Questions
What is the preparation time for Crispy Crumbed Beef Schnitzel?
The preparation time for Crispy Crumbed Beef Schnitzel with sun-dried tomato cottage cheese & loaded salad is between 30 and 50 minutes.
What is the total time required to make Crispy Crumbed Beef Schnitzel with sun-dried tomato cottage cheese & loaded salad?
The total time required to make Crispy Crumbed Beef Schnitzel with sun-dried tomato cottage cheese & loaded salad is between 40 and 60 minutes.
How many servings does Crispy Crumbed Beef Schnitzel provide?
4 servings
What are the main ingredients in Crispy Crumbed Beef Schnitzel?
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
What is the nutritional information of Crispy Crumbed Beef Schnitzel?
Calories: 752, Carbs: 67 grams, Fat: grams, Protein: 62.4 grams, Sugar: 26 grams, Salt: 665 grams
How do I prepare Crispy Crumbed Beef Schnitzel?
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!
What should be prepared from my kitchen to make Crispy Crumbed Beef Schnitzel?
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
How many calories does Crispy Crumbed Beef Schnitzel have?
752 calories
How much fat content does Crispy Crumbed Beef Schnitzel have?
grams
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