These Portuguese rolls are packed full of flavour: a perfectly seared marinated beef schnitzel sits on top of a crisped-up bread base, topped with sweet, caramelised onions and finger-licking prego sauce. Finished with a side of charred corn on the cob and a creamy slaw. Get the napkins ready!
Portuguese Beef Prego Roll
Portuguese Beef Prego Roll
with corn on the cob & yoghurt slaw
Hands on Time: 15 - 20 minutes
Overall Time: 25 - 30 minutes
Ingredients:
- Beef
- Cabbage
- Corn On The Cob
- Free-Range Beef Schnitzel (without crumb)
- Fresh Chives
- Garlic Clove
- Garlic Cloves
- Low Fat Plain Yoghurt
- NOMU Spanish Rub
- Onion
- Onions
- Portuguese Roll
- Portuguese Rolls
- Prego Sauce
- Sunflower Seeds
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Butter
- Sugar/Sweetener/Honey
- Paper Towel
READY, SET, PRE-GO!
Pat the schnitzel dry with paper towel. Place in a bowl with a drizzle of oil, the rub, and seasoning. Set aside to marinate. Place a pan over medium heat with a drizzle of oil and a knob of butter. When hot, add the sliced Onion and fry for 7-9 minutes until soft and caramelised, shifting occasionally. At the halfway mark, add a sweetener of choice (to taste). In the final minute, add the grated garlic. Remove from the heat and cover to keep warm.
POP THE COB ON THE HOB
While the Onions are frying, place a pan, with a lid, over high heat. Add a drizzle of oil and a splash of water just to cover the base. Once simmering, place the corn on the cob in the pan and pop on the lid. Cook for 6-7 minutes until most of the water has evaporated. Remove the lid, add a knob of butter, and fry for 2 minutes until golden, turning as it colours. Set aside to cool.
CREAMY CHIVES AND Cabbage
In a bowl, combine the sliced Cabbage, the yoghurt, ½ the chopped chives, the sunflower seeds, seasoning and a sweetener of choice (to taste). Set aside for serving.
HEAR THAT SCHNITTY SIZZLE
Return the pan to a high heat with a drizzle of oil. When hot, pan-fry the marinated schnitzel for 30-60 seconds per side until golden and cooked through. In the final minute, use a knob of butter to baste the schnitzel. Remove from the pan and season.
ROLL WITH IT
Halve the Portuguese roll and spread butter over the cut-side or brush with oil. Return the pan, wiped down, to a medium heat. When hot, add the halved bun, cut-side down, and toast for 1-2 minutes until crisp.
IT’S PREGO PERFECTION
Load up the toasty rolls with the Beef schnitzel & caramelised Onions, and drizzle over the prego sauce. Side with the charred corn and the yoghurt slaw. Garnish with the remaining chives. Cheers, Chef!
READY, SET, PRE-GO!
Pat the schnitzel dry with paper towel. Place in a bowl with a drizzle of oil, the rub, and seasoning. Set aside to marinate. Place a pan over medium heat with a drizzle of oil and a knob of butter. When hot, add the sliced Onion and fry for 9-12 minutes until soft and caramelised, shifting occasionally. At the halfway mark, add a sweetener of choice (to taste). In the final minute, add the grated garlic. Remove from the heat and cover to keep warm.
POP THE COB ON THE HOB
While the Onions are frying, place a pan, with a lid, over high heat. Add a drizzle of oil and a splash of water just to cover the base. Once simmering, place the corn on the cob in the pan and pop on the lid. Cook for 6-7 minutes until most of the water has evaporated. Remove the lid, add a knob of butter, and fry for 2 minutes until golden, turning as it colours. Set aside to cool.
CREAMY CHIVES AND Cabbage
In a bowl, combine the sliced Cabbage, the yoghurt, ½ the chopped chives, the sunflower seeds, seasoning and a sweetener of choice (to taste). Set aside for serving.
HEAR THAT SCHNITTY SIZZLE
Return the pan to a high heat with a drizzle of oil. When hot, pan-fry the marinated schnitzels for 30-60 seconds per side until golden and cooked through. In the final minute, use a knob of butter to baste the schnitzels. Remove from the pan and season.
ROLL WITH IT
Halve the Portuguese rolls and spread butter over the cut-side or brush with oil. Return the pan, wiped down, to a medium heat. When hot, add the halved buns, cut-side down, and toast for 1-2 minutes until crisp.
IT’S PREGO PERFECTION
Load up the toasty rolls with the Beef schnitzel & caramelised Onions, and drizzle over the prego sauce. Side with the charred corn and the yoghurt slaw. Garnish with the remaining chives. Cheers, Chef!
READY, SET, PRE-GO!
Pat the schnitzel dry with paper towel. Place in a bowl with a drizzle of oil, the rub, and seasoning. Set aside to marinate. Place a pan over medium heat with a drizzle of oil and a knob of butter. When hot, add the sliced Onion and fry for 12-15 minutes until soft and caramelised, shifting occasionally. At the halfway mark, add a sweetener of choice (to taste). In the final minute, add the grated garlic. Remove from the heat and cover to keep warm.
POP THE COB ON THE HOB
While the Onions are frying, place a pan, with a lid, over high heat. Add a drizzle of oil and a splash of water just to cover the base. Once simmering, place the corn on the cob in the pan and pop on the lid. Cook for 6-7 minutes until most of the water has evaporated. Remove the lid, add a knob of butter, and fry for 2 minutes until golden, turning as it colours. Set aside to cool.
CREAMY CHIVES AND Cabbage
In a bowl, combine the sliced Cabbage, the yoghurt, ½ the chopped chives, the sunflower seeds, seasoning and a sweetener of choice (to taste). Set aside for serving.
HEAR THAT SCHNITTY SIZZLE
Return the pan to a high heat with a drizzle of oil. When hot, pan-fry the marinated schnitzels for 30-60 seconds per side until golden and cooked through. You might have to do this step in batches. In the final minute, use a knob of butter to baste the schnitzels. Remove from the pan and season.
ROLL WITH IT
Halve the Portuguese rolls and spread butter over the cut-side or brush with oil. Return the pan, wiped down, to a medium heat. When hot, add the halved buns, cut-side down, and toast for 1-2 minutes until crisp.
IT’S PREGO PERFECTION
Load up the toasty rolls with the Beef schnitzel & caramelised Onions, and drizzle over the prego sauce. Side with the charred corn and the yoghurt slaw. Garnish with the remaining chives. Cheers, Chef!
READY, SET, PRE-GO!
Pat the schnitzel dry with paper towel. Place in a bowl with a drizzle of oil, the rub, and seasoning. Set aside to marinate. Place a pan over medium heat with a drizzle of oil and a knob of butter. When hot, add the sliced Onion and fry for 15-18 minutes until soft and caramelised, shifting occasionally. At the halfway mark, add a sweetener of choice (to taste). In the final minute, add the grated garlic. Remove from the heat and cover to keep warm.
POP THE COB ON THE HOB
While the Onions are frying, place a pan, with a lid, over high heat. Add a drizzle of oil and a splash of water just to cover the base. Once simmering, place the corn on the cob in the pan and pop on the lid. Cook for 6-7 minutes until most of the water has evaporated. Remove the lid, add a knob of butter, and fry for 2 minutes until golden, turning as it colours. Set aside to cool.
CREAMY CHIVES AND Cabbage
In a bowl, combine the sliced Cabbage, the yoghurt, ½ the chopped chives, the sunflower seeds, seasoning and a sweetener of choice (to taste). Set aside for serving.
HEAR THAT SCHNITTY SIZZLE
Return the pan to a high heat with a drizzle of oil. When hot, pan-fry the marinated schnitzels for 30-60 seconds per side until golden and cooked through. You might have to do this step in batches. In the final minute, use a knob of butter to baste the schnitzels. Remove from the pan and season.
ROLL WITH IT
Halve the Portuguese rolls and spread butter over the cut-side or brush with oil. Return the pan, wiped down, to a medium heat. When hot, add the halved buns, cut-side down, and toast for 1-2 minutes until crisp.
IT’S PREGO PERFECTION
Load up the toasty rolls with the Beef schnitzel & caramelised Onions, and drizzle over the prego sauce. Side with the charred corn and the yoghurt slaw. Garnish with the remaining chives. Cheers, Chef!
Frequently Asked Questions
What is the preparation time for Portuguese Beef Prego Roll?
The preparation time for Portuguese Beef Prego Roll with corn on the cob & yoghurt slaw is between 15 and 20 minutes.
What is the total time required to make Portuguese Beef Prego Roll with corn on the cob & yoghurt slaw?
The total time required to make Portuguese Beef Prego Roll with corn on the cob & yoghurt slaw is between 25 and 30 minutes.
How many servings does Portuguese Beef Prego Roll provide?
4 servings
What are the main ingredients in Portuguese Beef Prego Roll?
Beef, Cabbage, Corn On The Cob, Free-Range Beef Schnitzel (without crumb), Fresh Chives, Garlic Clove, Garlic Cloves, Low Fat Plain Yoghurt, NOMU Spanish Rub, Onion, Onions, Portuguese Roll, Portuguese Rolls, Prego Sauce, Sunflower Seeds
What is the nutritional information of Portuguese Beef Prego Roll?
Calories: 767, Carbs: 102 grams, Fat: grams, Protein: 55.9 grams, Sugar: 24.6 grams, Salt: 1355 grams
How do I prepare Portuguese Beef Prego Roll?
POP THE COB ON THE HOB: While the onions are frying, place a pan, with a lid, over high heat. Add a drizzle of oil and a splash of water just to cover the base. Once simmering, place the corn on the cob in the pan and pop on the lid. Cook for 6-7 minutes until most of the water has evaporated. Remove the lid, add a knob of butter, and fry for 2 minutes until golden, turning as it colours. Set aside to cool. CREAMY CHIVES AND CABBAGE: In a bowl, combine the sliced cabbage, the yoghurt, ½ the chopped chives, the sunflower seeds, seasoning and a sweetener of choice (to taste). Set aside for serving. READY, SET, PRE-GO!: Pat the schnitzel dry with paper towel. Place in a bowl with a drizzle of oil, the rub, and seasoning. Set aside to marinate. Place a pan over medium heat with a drizzle of oil and a knob of butter. When hot, add the sliced onion and fry for 9-12 minutes until soft and caramelised, shifting occasionally. At the halfway mark, add a sweetener of choice (to taste). In the final minute, add the grated garlic. Remove from the heat and cover to keep warm. ROLL WITH IT: Halve the Portuguese rolls and spread butter over the cut-side or brush with oil. Return the pan, wiped down, to a medium heat. When hot, add the halved buns, cut-side down, and toast for 1-2 minutes until crisp. HEAR THAT SCHNITTY SIZZLE: Return the pan to a high heat with a drizzle of oil. When hot, pan-fry the marinated schnitzels for 30-60 seconds per side until golden and cooked through. In the final minute, use a knob of butter to baste the schnitzels. Remove from the pan and season. IT’S PREGO PERFECTION: Load up the toasty rolls with the beef schnitzel & caramelised onions, and drizzle over the prego sauce. Side with the charred corn and the yoghurt slaw. Garnish with the remaining chives. Cheers, Chef!
What should be prepared from my kitchen to make Portuguese Beef Prego Roll?
Beef, Cabbage, Corn On The Cob, Free-Range Beef Schnitzel (without crumb), Fresh Chives, Garlic Clove, Garlic Cloves, Low Fat Plain Yoghurt, NOMU Spanish Rub, Onion, Onions, Portuguese Roll, Portuguese Rolls, Prego Sauce, Sunflower Seeds
How many calories does Portuguese Beef Prego Roll have?
767 calories
How much fat content does Portuguese Beef Prego Roll have?
grams
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