Crunchy Beef Schnitzel with Roast Vegetables

Steps

1. oven to 220°C. Line a large oven tray with baking paper.
2. Toss pumpkin, kumara, broccoli, carrot and spice mix with a drizzle of olive oil on prepared tray. Season with salt and pepper and roast for about 15 minutes until vegetables are tender.
3. While vegetables are roasting, prepare schnitzel. Pat beef dry with paper towels and cut any larger pieces in half. Place seasoned flour in one bowl, whisk egg and milk in a second bowl and place breadcrumbs in a third bowl. Coat each piece of beef first in flour, then egg, then breadcrumbs, shaking off excess as you go.
4. Heat a drizzle of olive oil in a large fry-pan (preferably non-stick) on medium heat. Cook beef, in batches, for 1–2 minutes each side, until golden and crunchy. Add more oil if required. Press steaks down while cooking to ensure they lay flat in pan. Watch closely to ensure they do not burn and wipe out pan between batches.
5. In a small bowl, mix together all tomato sour cream ingredients. Season to taste with salt and pepper.
6. Divide roast vegetables between plates. Top with schnitzel and a dollop of tomato sour cream.