A homemade beef schnitzel is covered in a emmental cheese-infused bechamel sauce. Served with oven-roasted sweet potato chips and side salad of cucumber & fresh greens, elevated with Old Stone Mill Salad Sprinkle Spice. Your palate is in for a memorable treat, Chef!
Golden Beef Schnitty & Cheese Sauce
Golden Beef Schnitty & Cheese Sauce
with a zesty cucumber salad
Hands on Time: 35 - 50 minutes
Overall Time: 40 - 60 minutes
Ingredients:
- Beef
- Beef Schnitzel (without crumb)
- Cake Flour
- Cucumber
- Emmental Cheese
- Green Leaves
- Lemon Juice
- Low Fat UHT Milk
- NOMU Italian Rub
- Old Stone Mill Salad Sprinkle Spice
- Panko Breadcrumbs
- Pumpkin Seeds
- Sweet Potato
From your kitchen:
- Oil (cooking, olive or coconut)
- Seasoning (salt & pepper)
- Water
- Paper Towel
- Egg/s
- Butter
- Milk (optional)
START THE SWEET POTATO CHIPS
Boil the kettle. Preheat the oven to 200°C. Generously cover the base of a roasting tray in oil. Add the potato, season, and toss until coated. Spread out in a single layer and roast in the hot oven until cooked through and crispy, 30-35 minutes. At the halfway mark, gently shift the chips and drain any excess oil. Return to the oven for the remaining roasting time. Alternatively, air fry at 200°C until crispy, 15-20 minutes (shifting halfway).
COAT & CRUMB
Whisk 1 egg in a bowl. Prepare two shallow dishes: one containing the NOMU rub, and ¾ of the flour (seasoned lightly), and one containing the crumb. Coat the schnitzels in the seasoned flour, dusting off any excess flour. Coat in the whisked egg, and lastly the crumb. Repeat this step with each schnitzel. Place in the fridge to rest.
TOASTED SEEDS
Place the pumpkin seeds in a pan over medium heat. Toast until golden brown, 3-4 minutes (shifting occasionally). Remove from the pan and set aside.
SUPER SCHNITTY
Return the pan to 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.
CHEESY SAUCE
Place a pot over medium heat with 10g [20g]|#7DA0D7 of butter. Once melted, vigorously mix in the remaining flour to form a roux. Cook out the flour, 1-2 minutes (stirring constantly). Slowly whisk in the milk. Once the milk is incorporated, add the cheese and stir until melted. Loosen with warm water or milk (optional) if the sauce is too thick. Season and remove from the heat.
ZESTY GREEN SALAD
In a bowl, combine the green leaves, the Cucumber, the salad sprinkle, and the lemon juice (to taste). Season and set aside.
TUCK IN
Plate up the crumbed schnitzel, and top with the cheese sauce. Side with the golden sweet potato chips, and the fresh salad.
START THE SWEET POTATO CHIPS
Boil the kettle. Preheat the oven to 200°C. Generously cover the base of a roasting tray in oil. Add the potato, season, and toss until coated. Spread out in a single layer and roast in the hot oven until cooked through and crispy, 30-35 minutes. At the halfway mark, gently shift the chips and drain any excess oil. Return to the oven for the remaining roasting time. Alternatively, air fry at 200°C until crispy, 15-20 minutes (shifting halfway).
COAT & CRUMB
Whisk 1 egg in a bowl. Prepare two shallow dishes: one containing the NOMU rub, and ¾ of the flour (seasoned lightly), and one containing the crumb. Coat the schnitzels in the seasoned flour, dusting off any excess flour. Coat in the whisked egg, and lastly the crumb. Repeat this step with each schnitzel. Place in the fridge to rest.
TOASTED SEEDS
Place the pumpkin seeds in a pan over medium heat. Toast until golden brown, 3-4 minutes (shifting occasionally). Remove from the pan and set aside.
SUPER SCHNITTY
Return the pan to 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.
CHEESY SAUCE
Place a pot over medium heat with 10g [20g]|#7DA0D7 of butter. Once melted, vigorously mix in the remaining flour to form a roux. Cook out the flour, 1-2 minutes (stirring constantly). Slowly whisk in the milk. Once the milk is incorporated, add the cheese and stir until melted. Loosen with warm water or milk (optional) if the sauce is too thick. Season and remove from the heat.
ZESTY GREEN SALAD
In a bowl, combine the green leaves, the Cucumber, the salad sprinkle, and the lemon juice (to taste). Season and set aside.
TUCK IN
Plate up the crumbed schnitzel, and top with the cheese sauce. Side with the golden sweet potato chips, and the fresh salad.
START THE SWEET POTATO CHIPS
Boil the kettle. Preheat the oven to 200°C. Generously cover the base of a roasting tray in oil. Add the potato, season, and toss until coated. Spread out in a single layer and roast in the hot oven until cooked through and crispy, 35-40 minutes. At the halfway mark, gently shift the chips and drain any excess oil. Return to the oven for the remaining roasting time. Alternatively, air fry at 200°C until crispy, 15-20 minutes (shifting halfway).
COAT & CRUMB
Whisk 2 eggs in a bowl. Prepare two shallow dishes: one containing the NOMU rub, and ¾ of the flour (seasoned lightly), and one containing the crumb. Coat the schnitzels in the seasoned flour, dusting off any excess flour. Coat in the whisked egg, and lastly the crumb. Repeat this step with each schnitzel. Place in the fridge to rest.
TOASTED SEEDS
Place the pumpkin seeds in a pan over medium heat. Toast until golden brown, 3-4 minutes (shifting occasionally). Remove from the pan and set aside.
SUPER SCHNITTY
Return the pan to 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.
CHEESY SAUCE
Place a pot over medium heat with 30g [40g]|#7DA0D7 of butter. Once melted, vigorously mix in the remaining flour to form a roux. Cook out the flour, 1-2 minutes (stirring constantly). Slowly whisk in the milk. Once the milk is incorporated, add the cheese and stir until melted. Loosen with warm water or milk (optional) if the sauce is too thick. Season and remove from the heat.
ZESTY GREEN SALAD
In a bowl, combine the green leaves, the Cucumber, the salad sprinkle, and the lemon juice (to taste). Season and set aside.
TUCK IN
Plate up the crumbed schnitzel, and top with the cheese sauce. Side with the golden sweet potato chips, and the fresh salad.
START THE SWEET POTATO CHIPS
Boil the kettle. Preheat the oven to 200°C. Generously cover the base of a roasting tray in oil. Add the potato, season, and toss until coated. Spread out in a single layer and roast in the hot oven until cooked through and crispy, 35-40 minutes. At the halfway mark, gently shift the chips and drain any excess oil. Return to the oven for the remaining roasting time. Alternatively, air fry at 200°C until crispy, 15-20 minutes (shifting halfway).
COAT & CRUMB
Whisk 2 eggs in a bowl. Prepare two shallow dishes: one containing the NOMU rub, and ¾ of the flour (seasoned lightly), and one containing the crumb. Coat the schnitzels in the seasoned flour, dusting off any excess flour. Coat in the whisked egg, and lastly the crumb. Repeat this step with each schnitzel. Place in the fridge to rest.
TOASTED SEEDS
Place the pumpkin seeds in a pan over medium heat. Toast until golden brown, 3-4 minutes (shifting occasionally). Remove from the pan and set aside.
SUPER SCHNITTY
Return the pan to 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.
CHEESY SAUCE
Place a pot over medium heat with 30g [40g]|#7DA0D7 of butter. Once melted, vigorously mix in the remaining flour to form a roux. Cook out the flour, 1-2 minutes (stirring constantly). Slowly whisk in the milk. Once the milk is incorporated, add the cheese and stir until melted. Loosen with warm water or milk (optional) if the sauce is too thick. Season and remove from the heat.
ZESTY GREEN SALAD
In a bowl, combine the green leaves, the Cucumber, the salad sprinkle, and the lemon juice (to taste). Season and set aside.
TUCK IN
Plate up the crumbed schnitzel, and top with the cheese sauce. Side with the golden sweet potato chips, and the fresh salad.
Frequently Asked Questions
What is the preparation time for Golden Beef Schnitty & Cheese Sauce?
The preparation time for Golden Beef Schnitty & Cheese Sauce with a zesty cucumber salad is between 35 and 50 minutes.
What is the total time required to make Golden Beef Schnitty & Cheese Sauce with a zesty cucumber salad?
The total time required to make Golden Beef Schnitty & Cheese Sauce with a zesty cucumber salad is between 40 and 60 minutes.
How many servings does Golden Beef Schnitty & Cheese Sauce provide?
4 servings
What are the main ingredients in Golden Beef Schnitty & Cheese Sauce?
Beef, Beef Schnitzel (without crumb), Cake Flour, Cucumber, Emmental Cheese, Green Leaves, Lemon Juice, Low Fat UHT Milk, NOMU Italian Rub, Old Stone Mill Salad Sprinkle Spice, Panko Breadcrumbs, Pumpkin Seeds, Sweet Potato
What is the nutritional information of Golden Beef Schnitty & Cheese Sauce?
Calories: 912, Carbs: 92 grams, Fat: grams, Protein: 63.1 grams, Sugar: 22.6 grams, Salt: 907 grams
How do I prepare Golden Beef Schnitty & Cheese Sauce?
TOASTED SEEDS: Place the pumpkin seeds in a pan over medium heat. Toast until golden brown, 3-4 minutes (shifting occasionally). Remove from the pan and set aside. TUCK IN: Plate up the crumbed schnitzel, and top with the cheese sauce. Side with the golden sweet potato chips, and the fresh salad. ZESTY GREEN SALAD: In a bowl, combine the green leaves, the cucumber, the salad sprinkle, and the lemon juice (to taste). Season and set aside. CHEESY SAUCE: Place a pot over medium heat with 10g [20g]|#7DA0D7 of butter. Once melted, vigorously mix in the remaining flour to form a roux. Cook out the flour, 1-2 minutes (stirring constantly). Slowly whisk in the milk. Once the milk is incorporated, add the cheese and stir until melted. Loosen with warm water or milk (optional) if the sauce is too thick. Season and remove from the heat. SUPER SCHNITTY: Return the pan to 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. COAT & CRUMB: Whisk 1 egg in a bowl. Prepare two shallow dishes: one containing the NOMU rub, and ¾ of the flour (seasoned lightly), and one containing the crumb. Coat the schnitzels in the seasoned flour, dusting off any excess flour. Coat in the whisked egg, and lastly the crumb. Repeat this step with each schnitzel. Place in the fridge to rest. START THE SWEET POTATO CHIPS: Boil the kettle. Preheat the oven to 200°C. Generously cover the base of a roasting tray in oil. Add the potato, season, and toss until coated. Spread out in a single layer and roast in the hot oven until cooked through and crispy, 30-35 minutes. At the halfway mark, gently shift the chips and drain any excess oil. Return to the oven for the remaining roasting time. Alternatively, air fry at 200°C until crispy, 15-20 minutes (shifting halfway).
What should be prepared from my kitchen to make Golden Beef Schnitty & Cheese Sauce?
Beef, Beef Schnitzel (without crumb), Cake Flour, Cucumber, Emmental Cheese, Green Leaves, Lemon Juice, Low Fat UHT Milk, NOMU Italian Rub, Old Stone Mill Salad Sprinkle Spice, Panko Breadcrumbs, Pumpkin Seeds, Sweet Potato
How many calories does Golden Beef Schnitty & Cheese Sauce have?
912 calories
How much fat content does Golden Beef Schnitty & Cheese Sauce have?
grams
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