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!
Free-range Beef Schnitzel (without crumb) - 150g
NOMU Spanish Rub - 10ml
Onion - 1
Garlic Clove - 1
Corn on the Cob - 1
Cabbage - 100g
Low Fat Plain Yoghurt - 40ml
Fresh Chives - 4g
Sunflower Seeds - 10g
Portuguese Roll - 1
Prego Sauce - 50ml
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!
Free-range Beef Schnitzel (without crumb) - 300g
NOMU Spanish Rub - 20ml
Onion - 1
Garlic Clove - 1
Corn on the Cob - 2
Cabbage - 100g
Low Fat Plain Yoghurt - 80ml
Fresh Chives - 8g
Sunflower Seeds - 20g
Portuguese Rolls - 2
Prego Sauce - 100ml
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!
Free-range Beef Schnitzel (without crumb) - 450g
NOMU Spanish Rub - 30ml
Onions - 2
Garlic Cloves - 2
Corn on the Cob - 3
Cabbage - 200g
Low Fat Plain Yoghurt - 125ml
Fresh Chives - 12g
Sunflower Seeds - 30g
Portuguese Rolls - 3
Prego Sauce - 150ml
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!
Free-range Beef Schnitzel (without crumb) - 600g
NOMU Spanish Rub - 40ml
Onions - 2
Garlic Cloves - 2
Corn on the Cob - 4
Cabbage - 200g
Low Fat Plain Yoghurt - 160ml
Fresh Chives - 15g
Sunflower Seeds - 40g
Portuguese Rolls - 4
Prego Sauce - 200ml
Woolies Products in this dish
