What are the main ingredients in Parsley-crumbed Beef Schnitty?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Egg/s, Paper Towel

What is the nutritional information of Parsley-crumbed Beef Schnitty?

Calories: 816, Carbs: 115 grams, Fat: grams, Protein: 51.4 grams, Sugar: 22.2 grams, Salt: 864 grams

How do I prepare Parsley-crumbed Beef Schnitty?

FEELING NUTTY: Place the chopped pecans in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside. GOLDEN & GORGEOUS: Return the pan to medium-high heat with enough oil to cover the base. When hot, carefully lower the crumbed schnitzels into the hot oil. Fry until cooked through and golden, 1-2 minutes per side. Drain on paper towel. TIME TO DINE!: Plate up the crispy schnitzel. Side with the crunchy salad and the crispy potato wedges. Sprinkle the remaining pecans and the chopped chives over the salad. Side with the mustard for dunking. Look at that, Chef! GET DRESSED: In a salad bowl, combine the shredded salad leaves, the apple wedges, the pomegranate dressing, ½ the toasted pecans, a drizzle of olive oil, and seasoning. OH CRUMBS!: Pat the schnitzels dry with paper towel. Place the chopped parsley, the breadcrumbs, and seasoning in a shallow dish. Prepare two more shallow dishes: one containing the flour and the remaining rub, 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. ON A WEDGE: Preheat the oven to 200°C. Spread the potato wedges on a roasting tray. Coat in oil, ½ the NOMU rub, and seasoning. Roast in the hot oven until crispy, 30-35 minutes (shifting halfway).

What should be prepared from my kitchen to make Parsley-crumbed Beef Schnitty?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Egg/s, Paper Towel

Parsley-crumbed Beef Schnitty

Name: Parsley-crumbed Beef Schnitty
Prep time: 25 min
Total time: 35 min
Yield: 4 servings
Ingredients: Oil (cooking, olive or coconut); Salt & Pepper; Water; Egg/s; Paper Towel

Allow us to introduce to you a match made in heaven — parsley & panko are combined to form a delicious & herby crumb. Tender beef schnitty is completely covered in this combo and fried to golden perfection. Sided with ‘just-one-more’ potato wedges, a crunchy salad, and a dollop of mustard for dunking. Sounds good, doesn’t it?

Parsley-crumbed Beef Schnitty

with a pecan nut & apple salad

Hands on Time: 25 - 45 minutes

Overall Time: 35 - 55 minutes

Download the Recipe for 2

Ingredients:

Apple
Beef
Cake Flour
Free-Range Beef Schnitzel (without crumb)
Fresh Chives
Fresh Parsley
NOMU Beef Rub
Panko Breadcrumbs
Pecan Nuts
Potato
Salad Leaves
Wholegrain Mustard
Willowcreek Pomegranate Dressing

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Egg/s
Paper Towel

Serves 1

ON A WEDGE
Preheat the oven to 200°C. Spread the potato wedges on a roasting tray. Coat in oil, ½ the NOMU rub, and seasoning. Roast in the hot oven until crispy, 30-35 minutes (shifting halfway).
FEELING NUTTY
Place the chopped pecans in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
OH CRUMBS!
Pat the schnitzel dry with paper towel. Place the chopped parsley, the breadcrumbs, and seasoning in a shallow dish. Prepare two more shallow dishes: one containing the flour and the remaining rub, 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, carefully lower the crumbed schnitzel into the hot oil. Fry until cooked through and golden, 1-2 minutes per side. Drain on paper towel.
GET DRESSED
In a salad bowl, combine the shredded salad leaves, the apple wedges, the pomegranate dressing, ½ the toasted pecans, a drizzle of olive oil, and seasoning.
TIME TO DINE!
Plate up the crispy schnitzel. Side with the crunchy salad and the crispy potato wedges. Sprinkle the remaining pecans and the chopped chives over the salad. Side with the mustard for dunking. Look at that, Chef!

Potato - 200g
NOMU Beef Rub - 15ml
Pecan Nuts - 15g
Free-range Beef Schnitzel (without crumb) - 150g
Fresh Parsley - 10g
Panko Breadcrumbs - 100ml
Cake Flour - 40ml
Salad Leaves - 20g
Apple - 1
Willowcreek Pomegranate Dressing - 10ml
Fresh Chives - 3g
Wholegrain Mustard - 15ml

Download the Recipe

Serves 2

ON A WEDGE
Preheat the oven to 200°C. Spread the potato wedges on a roasting tray. Coat in oil, ½ the NOMU rub, and seasoning. Roast in the hot oven until crispy, 30-35 minutes (shifting halfway).
FEELING NUTTY
Place the chopped pecans in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
OH CRUMBS!
Pat the schnitzels dry with paper towel. Place the chopped parsley, the breadcrumbs, and seasoning in a shallow dish. Prepare two more shallow dishes: one containing the flour and the remaining rub, 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, carefully lower the crumbed schnitzels into the hot oil. Fry until cooked through and golden, 1-2 minutes per side. Drain on paper towel.
GET DRESSED
In a salad bowl, combine the shredded salad leaves, the apple wedges, the pomegranate dressing, ½ the toasted pecans, a drizzle of olive oil, and seasoning.
TIME TO DINE!
Plate up the crispy schnitzel. Side with the crunchy salad and the crispy potato wedges. Sprinkle the remaining pecans and the chopped chives over the salad. Side with the mustard for dunking. Look at that, Chef!

Potato - 400g
NOMU Beef Rub - 30ml
Pecan Nuts - 30g
Free-range Beef Schnitzel (without crumb) - 300g
Fresh Parsley - 20g
Panko Breadcrumbs - 200ml
Cake Flour - 80ml
Salad Leaves - 40g
Apple - 1
Willowcreek Pomegranate Dressing - 20ml
Fresh Chives - 5g
Wholegrain Mustard - 30ml

Download the Recipe

Serves 3

ON A WEDGE
Preheat the oven to 200°C. Spread the potato wedgeson a roasting tray. Coat in oil, ½ the NOMU rub, and seasoning. Roast in the hot oven until crispy, 35-40 minutes (shifting halfway).
FEELING NUTTY
Place the chopped pecans in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
OH CRUMBS!
Pat the schnitzels dry with paper towel. Place the chopped parsley, the breadcrumbs, and seasoning in a shallow dish. Prepare two more shallow dishes: one containing the flour and the remaining rub, and the other containing 2 eggs and 2 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, carefully lower the crumbed schnitzels into the hot oil. Fry until cooked through and golden, 1-2 minutes per side. Drain on paper towel.
GET DRESSED
In a salad bowl, combine the shredded salad leaves, the apple wedges, the pomegranate dressing, ½ the toasted pecans, a drizzle of olive oil, and seasoning.
TIME TO DINE!
Plate up the crispy schnitzel. Side with the crunchy salad and the crispy potato wedges. Sprinkle the remaining pecans and the chopped chives over the salad. Side with the mustard for dunking. Look at that, Chef!

Potato - 600g
NOMU Beef Rub - 45ml
Pecan Nuts - 45g
Free-range Beef Schnitzel (without crumb) - 450g
Fresh Parsley - 30g
Panko Breadcrumbs - 300ml
Cake Flour - 125ml
Salad Leaves - 60g
Apple - 1
Willowcreek Pomegranate Dressing - 30ml
Fresh Chives - 8g
Wholegrain Mustard - 45ml

Download the Recipe

Serves 4

ON A WEDGE
Preheat the oven to 200°C. Spread the sweet potato wedges on a roasting tray. Coat in oil, ½ the NOMU rub, and seasoning. Roast in the hot oven until crispy, 35-40 minutes (shifting halfway).
FEELING NUTTY
Place the chopped pecans in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
OH CRUMBS!
Pat the schnitzels dry with paper towel. Place the chopped parsley, the breadcrumbs, and seasoning in a shallow dish. Prepare two more shallow dishes: one containing the flour and the remaining rub, and the other containing 2 eggs and 2 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, carefully lower the crumbed schnitzels into the hot oil. Fry until cooked through and golden, 1-2 minutes per side. Drain on paper towel.
GET DRESSED
In a salad bowl, combine the shredded salad leaves, the apple wedges, the pomegranate dressing, ½ the toasted pecans, a drizzle of olive oil, and seasoning.
TIME TO DINE!
Plate up the crispy schnitzel. Side with the crunchy salad and the crispy sweet potato wedges. Sprinkle the remaining pecans and the chopped chives over the salad. Side with the mustard for dunking. Look at that, Chef!