Beef Schnitzel with Mexican Kumara Chips, Slaw and Chipotle Sour Cream

Beef Schnitzel with Mexican Kumara Chips, Slaw and Chipotle Sour Cream

Ready in 40 minutes • Serves 4-5
This dish most recently appeared in My Family (5 Nights For 4) on Sunday, March 27, 2016.
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When crumbing, shake of excess flour and breadcrumbs as you go. To serve, slice schnitzel or leave pieces whole. Crumb schnitzel in the morning to save time on the night. Store on a clean, dry plate, covered in the fridge until ready to cook.

Ingredients

MEXICAN KUMARA CHIPS

  • 600g red kumara, scrubbed and cut into 1–2cm chips
  • 1 teaspoon Mexican spice mix (optional, adults)

SLAW

  • 1/4 cup sour cream
  • 1/2 teaspoon runny honey
  • 1/2 teaspoon mustard (e.g. wholegrain, Dijon)
  • 1 tablespoon mayonnaise
  • 1/2 teaspoon vinegar (e.g. red wine, white wine, cider)
  • 1/2 cabbage, finely shredded until you have about 4 cups worth
  • 1 courgette, grated
  • 2 carrots, peeled and grated

BEEF SCHNITZEL

  • 1/4 cup flour, seasoned with 1/2 teaspoon salt
  • 1 1/2 teaspoons Mexican spice mix
  • 1 egg
  • 1/4 cup milk
  • 1 cup fine breadcrumbs
  • 450g beef schnitzel (at room temperature)

CHIPOTLE SOUR CREAM

  • 1/4 cup sour cream
  • 1 sachet chipotle sauce (optional, adults)

TO SERVE

  • Tomato sauce (optional)

Steps

  1. oven to 220°C. Line an oven tray with baking paper.
  2. Toss kumara with first measure of Mexican spice mix (if using) and a drizzle of olive oil on prepared tray. Toss well to ensure kumara is well coated in spices and oil. Season with salt and pepper and roast until golden, about 20 minutes. Turn once during cooking.
  3. While kumara is cooking, prepare the slaw. In a bowl, whisk sour cream, honey, mustard, mayonnaise and vinegar together. Add cabbage, courgette and carrots. Stir to combine, season to taste with salt and pepper and set aside.
  4. Place seasoned flour and Mexican spice mix in a bowl, beat egg and milk in another bowl, and place breadcrumbs in a third bowl. Pat beef dry and cut any larger pieces in half. Place each piece in flour and toss to coat, then in the egg and finally breadcrumbs. Repeat with remaining pieces.
  5. Heat a drizzle of oil in a fry-pan on medium heat. Cook schnitzel, in batches, until golden and just cooked, 1–2 minutes each side. Add extra oil as needed. Set aside in a single layer on a tray. Place tray in oven to warm schnitzel through for 2–3 minutes before slicing thickly.
  6. In a dish, combine sour cream and chipotle sauce (if using). Alternatively keep sour cream plain for the kids and serve chipotle sauce separately.
  7. Place Mexican kumara chips, slaw and schnitzel onto plates. Serve with a dollop of chipotle sour cream and tomato sauce (if desired).

Nutritional Information

Energy 2241 kj
536 kcal
Protein 33.2g
Carbohydrate 59.5g
Fat 16.8g