This pistachio-crusted beef schnitzel is crisp and juicy with a flavourful nutty breading. Served with a loaded couscous salad bejeweled with tart baby tomatoes and sweet dried apricots & cranberries. Garnished with fresh parsley and drizzles of zesty yoghurt. Heaven!
Crunchy Pistachio Schnitzel
Crunchy Pistachio Schnitzel
with couscous, baby tomatoes & a zesty yoghurt drizzle
Hands on Time: 20 - 45 minutes
Overall Time: 35 - 60 minutes
Ingredients:
- Baby Tomatoes
- Beef
- Couscous
- Crispy Onion Bits
- Dried Fruit Mix
- Free-Range Beef Schnitzel (without crumb)
- Fresh Parsley
- Lemon
- Lemons
- Panko Breadcrumbs
- Pistachio Nuts
- Plain Yoghurt
- Yoghurt
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Sugar/Sweetener/Honey
- Egg/s
- Paper Towel
COUSCOUS
Boil the kettle. Place the couscous in a bowl with 100ml of boiling water. Stir through a drizzle of olive oil and seasoning. Cover and steam until rehydrated, 5-8 minutes. Fluff with a fork. Roughly chop the dried fruit and set aside.
SOME CRUMB
Whisk 1 egg in a shallow dish with a splash of water. In a separate shallow dish, combine the breadcrumbs, the crispy onion bits, the chopped pistachios, and seasoning. Pat the beef dry with paper towel and coat in the egg first, then lightly coat in the crumb mixture.
CRISPY SCHNITTY
Place a pan over medium 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.
LOADED SALAD
To the bowl with the cooked couscous, add the juice from 1 lemon wedge, ½ the chopped parsley, a drizzle of olive oil, a sweetener, seasoning, the halved baby tomatoes, and the chopped dried fruit. Toss until combined.
ZESTY YOGHURT
In a small bowl, mix the yoghurt with a squeeze of lemon juice, lemon zest (to taste) and seasoning. Set aside.
DIG IN!
Plate up the jeweled couscous salad. Drizzle over the zesty yoghurt and top with the pistachio beef. Garnish with the remaining parsley. Well done, Chef!
Couscous - 100ml
Dried Fruit Mix - 25g
Panko Breadcrumbs - 80ml
Crispy Onion Bits - 15ml
Pistachio Nuts - 20g
Free-range Beef Schnitzel (without crumb) - 150g
Lemon - 1
Fresh Parsley - 4g
Baby Tomatoes - 100g
Plain Yoghurt - 1
COUSCOUS
Boil the kettle. Place the couscous in a bowl with 200ml of boiling water. Stir through a drizzle of olive oil and seasoning. Cover and steam until rehydrated, 5-8 minutes. Fluff with a fork. Roughly chop the dried fruit and set aside.
SOME CRUMB
Whisk 1 egg in a shallow dish with a splash of water. In a separate shallow dish, combine the breadcrumbs, the crispy onion bits, the chopped pistachios, and seasoning. Pat the beef dry with paper towel and coat in the egg first, then lightly coat in the crumb mixture.
CRISPY SCHNITTY
Place a pan over medium 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.
LOADED SALAD
To the bowl with the cooked couscous, add the juice from 2 lemon wedges, ½ the chopped parsley, a drizzle of olive oil, a sweetener, seasoning, the halved baby tomatoes, and the chopped dried fruit. Toss until combined.
ZESTY YOGHURT
In a small bowl, mix the yoghurt with a squeeze of lemon juice, lemon zest (to taste) and seasoning. Set aside.
DIG IN!
Plate up the jeweled couscous salad. Drizzle over the zesty yoghurt and top with the pistachio beef. Garnish with the remaining parsley. Well done, Chef!
Couscous - 200ml
Dried Fruit Mix - 50g
Panko Breadcrumbs - 160ml
Crispy Onion Bits - 30ml
Pistachio Nuts - 40g
Free-range Beef Schnitzel (without crumb) - 300g
Lemon - 1
Fresh Parsley - 8g
Baby Tomatoes - 200g
Plain Yoghurt - 1
COUSCOUS
Boil the kettle. Place the couscous in a bowl with 300ml of boiling water. Stir through a drizzle of olive oil and seasoning. Cover and steam until rehydrated, 5-8 minutes. Fluff with a fork. Roughly chop the dried fruit and set aside.
SOME CRUMB
Whisk 2 eggs in a shallow dish with a splash of water. In a separate shallow dish, combine the breadcrumbs, the crispy onion bits, the chopped pistachios, and seasoning. Pat the beef dry with paper towel and coat in the egg first, then lightly coat in the crumb mixture.
CRISPY SCHNITTY
Place a pan over medium 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. You may need to do this step in batches.
LOADED SALAD
To the bowl with the cooked couscous, add the juice from 3 lemon wedges, ½ the chopped parsley, a drizzle of olive oil, a sweetener, seasoning, the halved baby tomatoes, and the chopped dried fruit. Toss until combined.
ZESTY YOGHURT
In a small bowl, mix the yoghurt with a squeeze of lemon juice, lemon zest (to taste) and seasoning. Set aside.
DIG IN!
Plate up the jeweled couscous salad. Drizzle over the zesty yoghurt and top with the pistachio beef. Garnish with the remaining parsley. Well done, Chef!
Couscous - 300ml
Dried Fruit Mix - 75g
Panko Breadcrumbs - 240ml
Crispy Onion Bits - 45ml
Pistachio Nuts - 60g
Free-range Beef Schnitzel (without crumb) - 450g
Lemons - 2
Fresh Parsley - 12g
Baby Tomatoes - 300g
Yoghurt - 1
COUSCOUS
Boil the kettle. Place the couscous in a bowl with 400ml of boiling water. Stir through a drizzle of olive oil and seasoning. Cover and steam until rehydrated, 5-8 minutes. Fluff with a fork. Roughly chop the dried fruit and set aside.
SOME CRUMB
Whisk 2 eggs in a shallow dish with a splash of water. In a separate shallow dish, combine the breadcrumbs, the crispy onion bits, the chopped pistachios, and seasoning. Pat the beef dry with paper towel and coat in the egg first, then lightly coat in the crumb mixture.
CRISPY SCHNITTY
Place a pan over medium 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. You may need to do this step in batches.
LOADED SALAD
To the bowl with the cooked couscous, add the juice from 4 lemon wedges, ½ the chopped parsley, a drizzle of olive oil, a sweetener, seasoning, the halved baby tomatoes, and the chopped dried fruit. Toss until combined.
ZESTY YOGHURT
In a small bowl, mix the yoghurt with a squeeze of lemon juice, lemon zest (to taste) and seasoning. Set aside.
DIG IN!
Plate up the jeweled couscous salad. Drizzle over the zesty yoghurt and top with the pistachio beef. Garnish with the remaining parsley. Well done, Chef!
Couscous - 400ml
Dried Fruit Mix - 100g
Panko Breadcrumbs - 320ml
Crispy Onion Bits - 60ml
Pistachio Nuts - 80g
Free-range Beef Schnitzel (without crumb) - 600g
Lemons - 2
Fresh Parsley - 15g
Baby Tomatoes - 400g
Yoghurt - 1
Woolies Products in this dish
