Pecan-crusted Beef Schnitzel

Name: Pecan-crusted Beef Schnitzel
Prep time: 30 min
Total time: 40 min
Yield: 4 servings
Ingredients: Beef; Cheesy Flour; Creme Fraiche; Danish-style Feta; Free-Range Beef Schnitzel (without crumb); Fresh Chives; Green Bell Pepper; Green Bell Peppers; Green Leaves; Lemon; Lemons; NOMU Italian Rub; Panko Breadcrumbs; Pecan Nuts; Sweet Potato

A delicious schnitzel is coated in a crust made from panko breadcrumbs, a cheese-laced flour & pecan nuts. Om nom nom, Chef! This beautifully crispy schnitzel is sided with golden-roasted sweet potato wedges and a green pepper & feta salad. On the side is a creamy, chivey dip for dunking. You’re welcome!

Pecan-crusted Beef Schnitzel

with roasted sweet potato & chive-laced crème fraîche

4.5

59 reviews

Hands on Time: 30 - 45 minutes

Overall Time: 40 - 55 minutes

Download the Recipe for 2

Ingredients:

From your kitchen:

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

Serves 1

SWEET ON Sweet Potato
Preheat the oven to 200°C. Spread the Sweet Potato wedges on a roasting tray. Coat in oil, the NOMU rub, and seasoning. Roast in the hot oven until cooked through and crispy, 30-35 minutes (shifting halfway).
YES, YOU PE-CAN!
Place the pecans in a pan over a medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and finely chop until a loose crumb texture.
THE SCHNITZEL STEP
In a shallow dish, whisk 1 egg with ½ tsp of water. Prepare two more shallow dishes: one containing the Cheesy Flour (seasoned lightly) and the other containing a mix of the breadcrumbs and the chopped Pecan Nuts. Coat the Beef/" title="View all our recipes with Beef at eCook">Beef schnitzel in the flour first, then in the egg, and lastly in the breadcrumbs. When passing through the crumb, press it into the meat so it coats evenly. Return the pan to a medium-high heat with enough oil to cover the base. When hot, fry the schnitzel until golden, 2-3 minutes per side. Remove from the pan, season, and drain on paper towel.
VIBE WITH THE CHIVES
In a small bowl, combine the crème fraîche, ½ the chopped chives, and the Lemon zest (to taste). Add a splash of water to loosen. Season and set aside.
IT’S A GO FOR GREENS
In a salad bowl, combine a squeeze of Lemon juice, a drizzle of olive oil, a sweetener, and seasoning. Toss through the Green Leaves, the pepper slices, and the feta.
FOOD’S READY!
Plate up the pecan-crusted schnitzel and serve the golden potato wedges on the side. Pile up the green salad and garnish it all with the remaining chives. Serve the chive-creme on the side for dipping.

Sweet Potato - 250g
NOMU Italian Rub - 10ml
Pecan Nuts - 40g
Cheesy Flour - 50ml
Panko Breadcrumbs - 80ml
Free-range Beef/" title="View all our recipes with Beef at eCook">Beef Schnitzel (without crumb) - 150g
Crème Fraîche - 30ml
Fresh Chives - 4g
Lemon - 1
Green Leaves - 20g
Green Bell Pepper - 1
Danish-style Feta - 30g

Download the Recipe

Serves 2

SWEET ON Sweet Potato
Preheat the oven to 200°C. Spread the Sweet Potato wedges on a roasting tray. Coat in oil, the NOMU rub, and seasoning. Roast in the hot oven until cooked through and crispy, 30-35 minutes (shifting halfway).
YES, YOU PE-CAN!
Place the pecans in a pan over a medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and finely chop until a loose crumb texture.
THE SCHNITZEL STEP
In a shallow dish, whisk 1 egg with ½ tsp of water. Prepare two more shallow dishes: one containing the Cheesy Flour (seasoned lightly) and the other containing a mix of the breadcrumbs and the chopped Pecan Nuts. Coat the Beef/" title="View all our recipes with Beef at eCook">Beef schnitzel in the flour first, then in the egg, and lastly in the breadcrumbs. When passing through the crumb, press it into the meat so it coats evenly. Repeat with each schnitzel. Return the pan to a medium-high heat with enough oil to cover the base. When hot, fry the schnitzel until golden, 2-3 minutes per side. Remove from the pan, season, and drain on paper towel.
VIBE WITH THE CHIVES
In a small bowl, combine the crème fraîche, ½ the chopped chives, and the Lemon zest (to taste). Add a splash of water to loosen. Season and set aside.
IT’S A GO FOR GREENS
In a salad bowl, combine a squeeze of Lemon juice, a drizzle of olive oil, a sweetener, and seasoning. Toss through the Green Leaves, the pepper slices, and the feta.
FOOD’S READY!
Plate up the pecan-crusted schnitzel and serve the golden potato wedges on the side. Pile up the green salad and garnish it all with the remaining chives. Serve the chive-creme on the side for dipping.

Sweet Potato - 500g
NOMU Italian Rub - 20ml
Pecan Nuts - 80g
Cheesy Flour - 100ml
Panko Breadcrumbs - 160ml
Free-range Beef/" title="View all our recipes with Beef at eCook">Beef Schnitzel (without crumb) - 300g
Crème Fraîche - 60ml
Fresh Chives - 8g
Lemon - 1
Green Leaves - 40g
Green Bell Pepper - 1
Danish-style Feta - 60g

Download the Recipe

Serves 3

SWEET ON Sweet Potato
Preheat the oven to 200°C. Spread the Sweet Potato wedges on a roasting tray. Coat in oil, the NOMU rub, and seasoning. Roast in the hot oven until cooked through and crispy, 35-40 minutes (shifting halfway).
YES, YOU PE-CAN!
Place the pecans in a pan over a medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and finely chop until a loose crumb texture.
THE SCHNITZEL STEP
In a shallow dish, whisk 2 eggs with 1 tsp of water. Prepare two more shallow dishes: one containing the Cheesy Flour (seasoned lightly) and the other containing a mix of the breadcrumbs and the chopped Pecan Nuts. Coat the Beef/" title="View all our recipes with Beef at eCook">Beef schnitzel in the flour first, then in the egg, and lastly in the breadcrumbs. When passing through the crumb, press it into the meat so it coats evenly. Repeat with each schnitzel. Return the pan to a medium-high heat with enough oil to cover the base. When hot, fry the schnitzel until golden, 2-3 minutes per side. Remove from the pan, season, and drain on paper towel.
VIBE WITH THE CHIVES
In a small bowl, combine the crème fraîche, ½ the chopped chives, and the Lemon zest (to taste). Add a splash of water to loosen. Season and set aside.
IT’S A GO FOR GREENS
In a salad bowl, combine a squeeze of Lemon juice, a drizzle of olive oil, a sweetener, and seasoning. Toss through the Green Leaves, the pepper slices, and the feta.
FOOD’S READY!
Plate up the pecan-crusted schnitzel and serve the golden potato wedges on the side. Pile up the green salad and garnish it all with the remaining chives. Serve the chive-creme on the side for dipping.

Sweet Potato - 750g
NOMU Italian Rub - 30ml
Pecan Nuts - 120g
Cheesy Flour - 150ml
Panko Breadcrumbs - 240ml
Free-range Beef/" title="View all our recipes with Beef at eCook">Beef Schnitzel (without crumb) - 450g
Crème Fraîche - 90ml
Fresh Chives - 12g
Lemons - 2
Green Leaves - 60g
Green Bell Peppers - 2
Danish-style Feta - 90g

Download the Recipe

Serves 4

SWEET ON Sweet Potato
Preheat the oven to 200°C. Spread the Sweet Potato wedges on a roasting tray. Coat in oil, the NOMU rub, and seasoning. Roast in the hot oven until cooked through and crispy, 35-40 minutes (shifting halfway).
YES, YOU PE-CAN!
Place the pecans in a pan over a medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and finely chop until a loose crumb texture.
THE SCHNITZEL STEP
In a shallow dish, whisk 2 eggs with 1 tsp of water. Prepare two more shallow dishes: one containing the Cheesy Flour (seasoned lightly) and the other containing a mix of the breadcrumbs and the chopped Pecan Nuts. Coat the Beef/" title="View all our recipes with Beef at eCook">Beef schnitzel in the flour first, then in the egg, and lastly in the breadcrumbs. When passing through the crumb, press it into the meat so it coats evenly. Repeat with each schnitzel. Return the pan to a medium-high heat with enough oil to cover the base. When hot, fry the schnitzel until golden, 2-3 minutes per side. Remove from the pan, season, and drain on paper towel.
VIBE WITH THE CHIVES
In a small bowl, combine the crème fraîche, ½ the chopped chives, and the Lemon zest (to taste). Add a splash of water to loosen. Season and set aside.
IT’S A GO FOR GREENS
In a salad bowl, combine a squeeze of Lemon juice, a drizzle of olive oil, a sweetener, and seasoning. Toss through the Green Leaves, the pepper slices, and the feta.
FOOD’S READY!
Plate up the pecan-crusted schnitzel and serve the golden potato wedges on the side. Pile up the green salad and garnish it all with the remaining chives. Serve the chive-creme on the side for dipping.

Sweet Potato - 1kg
NOMU Italian Rub - 40ml
Pecan Nuts - 160g
Cheesy Flour - 200ml
Panko Breadcrumbs - 320ml
Free-range Beef/" title="View all our recipes with Beef at eCook">Beef Schnitzel (without crumb) - 600g
Crème Fraîche - 120ml
Fresh Chives - 15g
Lemons - 2
Green Leaves - 80g
Green Bell Peppers - 2
Danish-style Feta - 120g

Download the Recipe

Frequently Asked Questions

What is the preparation time for Pecan-crusted Beef Schnitzel?

The preparation time for Pecan-crusted Beef Schnitzel with roasted sweet potato & chive-laced crème fraîche is between 30 and 45 minutes.

What is the total time required to make Pecan-crusted Beef Schnitzel with roasted sweet potato & chive-laced crème fraîche?

The total time required to make Pecan-crusted Beef Schnitzel with roasted sweet potato & chive-laced crème fraîche is between 40 and 55 minutes.

How many servings does Pecan-crusted Beef Schnitzel provide?

4 servings

What are the main ingredients in Pecan-crusted Beef Schnitzel?

Beef, Cheesy Flour, Creme Fraiche, Danish-style Feta, Free-Range Beef Schnitzel (without crumb), Fresh Chives, Green Bell Pepper, Green Bell Peppers, Green Leaves, Lemon, Lemons, NOMU Italian Rub, Panko Breadcrumbs, Pecan Nuts, Sweet Potato

What is the nutritional information of Pecan-crusted Beef Schnitzel?

Calories: 1193, Carbs: 103 grams, Fat: grams, Protein: 62.7 grams, Sugar: 24.9 grams, Salt: 1120 grams

How do I prepare Pecan-crusted Beef Schnitzel?

SWEET ON SWEET POTATO: Preheat the oven to 200°C. Spread the sweet potato wedges on a roasting tray. Coat in oil, the NOMU rub, and seasoning. Roast in the hot oven until cooked through and crispy, 30-35 minutes (shifting halfway). YES, YOU PE-CAN!: Place the pecans in a pan over a medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and finely chop until a loose crumb texture. THE SCHNITZEL STEP: In a shallow dish, whisk 1 egg with ½ tsp of water. Prepare two more shallow dishes: one containing the cheesy flour (seasoned lightly) and the other containing a mix of the breadcrumbs and the chopped pecan nuts. Coat the beef schnitzel in the flour first, then in the egg, and lastly in the breadcrumbs. When passing through the crumb, press it into the meat so it coats evenly. Repeat with each schnitzel. Return the pan to a medium-high heat with enough oil to cover the base. When hot, fry the schnitzel until golden, 2-3 minutes per side. Remove from the pan, season, and drain on paper towel. VIBE WITH THE CHIVES: In a small bowl, combine the crème fraîche, ½ the chopped chives, and the lemon zest (to taste). Add a splash of water to loosen. Season and set aside. IT’S A GO FOR GREENS: In a salad bowl, combine a squeeze of lemon juice, a drizzle of olive oil, a sweetener, and seasoning. Toss through the green leaves, the pepper slices, and the feta. FOOD’S READY!: Plate up the pecan-crusted schnitzel and serve the golden potato wedges on the side. Pile up the green salad and garnish it all with the remaining chives. Serve the chive-creme on the side for dipping.