Crumbed Beef Schnitzel with Roasties, Smoky Mayo & Rainbow Slaw

Crumbed Beef Schnitzel with Roasties, Smoky Mayo & Rainbow Slaw

Ready in 45 minutes • Serves 4
This dish most recently appeared in My Gluten Free Bag on Sunday, November 24, 2019.
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Ingredients

Roasties

  • 1 carrot, diced 2cm
  • 1 parsnip, diced 2cm
  • 400g red kumara, diced 2cm

Beef

  • 1 pack beef schnitzel
  • 1/4 cup GF flour
  • 1 egg
  • 3 Tbsp milk
  • 1 1/4 cups breadcrumbs
  • Zest of 1/2 lemon (optional)
  • 1/2 bunch parsley, chopped

Slaw

  • 2 tsp GF mustard
  • 1/2 tsp GF honey (optional)
  • 1 beetroot, grated
  • 1 carrot, grated
  • 1/2 red cabbage, thinly sliced, 2 cups worth

To Serve

  • 1 pack smoky mayo
  • 1/2 lemon, cut into wedges

Steps

  1. Preheat oven to 210°C. Prep & cook roasties. Toss carrot, parsnip and kumara with a drizzle of oil on a lined oven tray. Season and cook for 30-35 minutes, until golden and tender.
  2. Crumb beef. Pat beef dry and season. Cut any larger pieces in half. In a large bowl, toss beef with flour, until coated. Add egg and milk to same bowl. Split the yolk and toss to coat beef. In a second bowl, combine breadcrumbs, lemon zest and parsley. Place pieces of schnitzel in crumb, turn to coat each piece well and place on a plate.
  3. Make slaw. In a large bowl, whisk together mustard and honey with a drizzle of olive oil and vinegar. Toss beetroot, carrot and cabbage through dressing. Season to taste. Keep veggies separate for fussier little foodies.
  4. Cook beef. Heat a drizzle of oil and a knob of butter in a large fry-pan on medium heat. Cook beef in batches for 2-3 minutes each side, or until golden. Wipe pan out between batches and add more oil and butter.
  5. Serve roasties with beef, slaw, smoky mayo and lemon wedges.

Nutritional Information

Energy 2525 kj
603 kcal
Protein 42.2g
Carbohydrate 59.1g
Fat 20.4g