Juicy beef schnitzel is pan-fried until golden and infused with fragrant rosemary & butter. Served alongside buttery mashed potato and a fresh salad of leaves & carrot ribbons tossed in a lemon dressing. Topped off with a sprinkle of sunflower seeds. It’s sure to be satisfying!
Rosemary Beef Schnitzel
Rosemary Beef Schnitzel
with mashed potato & a side salad
Hands on Time: 15 - 30 minutes
Overall Time: 30 - 45 minutes
Ingredients:
- Beef
- Beef Schnitzel (without crumb)
- Carrot
- Fresh Rosemary
- Lemon Juice
- Potato
- Salad Leaves
- Sunflower Seeds
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Sugar/Sweetener/Honey
- Milk (optional)
- Paper Towel
- Butter
MISH MASH
Place the potato pieces into a pot of salted water. Bring to the boil and cook until soft, 15-20 minutes. Drain and return to the pot. Add a knob of butter and a splash of water or milk. Mash with a fork, season, and cover.
PREP STEP
Rinse the rosemary. Rinse and roughly shred the salad leaves. Rinse and peel ½ the carrot into ribbons.
SCHNITZEL OF DREAMS
Place a pan over a medium-high heat with a drizzle of oil. Pat the schnitzel dry with paper towel. When hot, fry the schnitzel until browned, 30-60 seconds per side. In the final 30 seconds, add the rosemary sprigs and baste in a knob of butter. Remove from the pan, reserving any pan juices, and season.
TOUCH OF FRESHNESS
In a salad bowl, combine the lemon juice, a drizzle of olive oil, a sweetener, and seasoning. Toss through the shredded leaves, the carrot ribbons, and ½ the sunflower seeds.
DINNER IS SERVED
Plate up the seared schnitzel and drizzle over any pan juices. Side with the buttery mash and the dressed salad. Sprinkle over the remaining sunflower seeds. Enjoy, Chef!
Potato - 200g
Fresh Rosemary - 3g
Salad Leaves - 20g
Carrot - 120g
Beef Schnitzel (without crumb) - 150g
Lemon Juice - 10ml
Sunflower Seeds - 10g
MISH MASH
Place the potato pieces into a pot of salted water. Bring to the boil and cook until soft, 15-20 minutes. Drain and return to the pot. Add a knob of butter and a splash of water or milk. Mash with a fork, season, and cover.
PREP STEP
Rinse the rosemary. Rinse and roughly shred the salad leaves. Rinse and peel the carrot into ribbons.
SCHNITZEL OF DREAMS
Place a pan over a medium-high heat with a drizzle of oil. Pat the schnitzel dry with paper towel. When hot, fry the schnitzel until browned, 30-60 seconds per side. In the final 30 seconds, add the rosemary sprigs and baste in a knob of butter. Remove from the pan, reserving any pan juices, and season.
TOUCH OF FRESHNESS
In a salad bowl, combine the lemon juice, a drizzle of olive oil, a sweetener, and seasoning. Toss through the shredded leaves, the carrot ribbons, and ½ the sunflower seeds.
DINNER IS SERVED
Plate up the seared schnitzel and drizzle over any pan juices. Side with the buttery mash and the dressed salad. Sprinkle over the remaining sunflower seeds. Enjoy, Chef!
Potato - 400g
Fresh Rosemary - 5g
Salad Leaves - 40g
Carrot - 120g
Beef Schnitzel (without crumb) - 300g
Lemon Juice - 20ml
Sunflower Seeds - 20g
MISH MASH
Place the potato pieces into a pot of salted water. Bring to the boil and cook until soft, 20-25 minutes. Drain and return to the pot. Add a knob of butter and a splash of water or milk. Mash with a fork, season, and cover.
PREP STEP
Rinse the rosemary. Rinse and roughly shred the salad leaves. Rinse and peel ¾ of the carrot into ribbons.
SCHNITZEL OF DREAMS
Place a pan over a medium-high heat with a drizzle of oil. Pat the schnitzel dry with paper towel. When hot, fry the schnitzel until browned, 30-60 seconds per side. You may need to do this step in batches. In the final 30 seconds, add the rosemary sprigs and baste in a knob of butter. Remove from the pan, reserving any pan juices, and season.
TOUCH OF FRESHNESS
In a salad bowl, combine the lemon juice, a drizzle of olive oil, a sweetener, and seasoning. Toss through the shredded leaves, the carrot ribbons, and ½ the sunflower seeds.
DINNER IS SERVED
Plate up the seared schnitzel and drizzle over any pan juices. Side with the buttery mash and the dressed salad. Sprinkle over the remaining sunflower seeds. Enjoy, Chef!
Potato - 600g
Fresh Rosemary - 8g
Salad Leaves - 60g
Carrot - 240g
Beef Schnitzel (without crumb) - 450g
Lemon Juice - 30ml
Sunflower Seeds - 30g
MISH MASH
Place the potato pieces into a pot of salted water. Bring to the boil and cook until soft, 20-25 minutes. Drain and return to the pot. Add a knob of butter and a splash of water or milk. Mash with a fork, season, and cover.
PREP STEP
Rinse the rosemary. Rinse and roughly shred the salad leaves. Rinse and peel the carrot into ribbons.
SCHNITZEL OF DREAMS
Place a pan over a medium-high heat with a drizzle of oil. Pat the schnitzel dry with paper towel. When hot, fry the schnitzel until browned, 30-60 seconds per side. You may need to do this step in batches. In the final 30 seconds, add the rosemary sprigs and baste in a knob of butter. Remove from the pan, reserving any pan juices, and season.
TOUCH OF FRESHNESS
In a salad bowl, combine the lemon juice, a drizzle of olive oil, a sweetener, and seasoning. Toss through the shredded leaves, the carrot ribbons, and ½ the sunflower seeds.
DINNER IS SERVED
Plate up the seared schnitzel and drizzle over any pan juices. Side with the buttery mash and the dressed salad. Sprinkle over the remaining sunflower seeds. Enjoy, Chef!
Potato - 800g
Fresh Rosemary - 10g
Salad Leaves - 80g
Carrot - 240g
Beef Schnitzel (without crumb) - 600g
Lemon Juice - 40ml
Sunflower Seeds - 40g
Woolies Products in this dish
