Beef Schnitzel with Chips and Coleslaw

Beef Schnitzel with Chips and Coleslaw

Ready in 45 minutes • Serves 4-5
This dish most recently appeared in My Family (5 Nights For 4) on Sunday, July 31, 2016.
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A kiwi classic - steak and chips!

Ingredients

CHIPS

  • 600g potatoes, scrubbed and sliced into 1cm-thick chips

HOMEMADE TOMATO SAUCE

  • 1 tablespoon olive oil
  • 1 tablespoon Worcestershire sauce
  • 1 carton chopped tomatoes
  • 2 teaspoons brown sugar
  • 1/4 teaspoon salt

COLESLAW

  • 1/4 cabbage
  • 1/2 iceberg lettuce
  • 2 carrots
  • 3 tablespoons mayonnaise

BEEF SCHNITZEL

  • 1/2 cup flour seasoned with 1/2 teaspoon salt
  • 2 eggs
  • 1/4 cup milk
  • 1 1/2 cups fine wholemeal breadcrumbs
  • 450g beef schnitzel (at room temperature)

Steps

  1. oven to 220°C. Line an oven tray with baking paper
  2. Toss chips on prepared tray with a drizzle of oil and season with salt. Cook for about 25 minutes, or until crispy and golden. Turn halfway during cooking.
  3. Combine all homemade tomato sauce ingredients in a medium pot on medium heat and bring to the boil. Reduce heat to low and simmer for 10–12 minutes, until thickened slightly. Set aside.
  4. While homemade tomato sauce simmers, prepare the coleslaw. Finely shred cabbage until you have about 4 cups worth; finely shred lettuce till you have about 2 cups worth; peel and grate carrots; mix all in a bowl with mayonnaise. Set aside.
  5. Place seasoned flour in a bowl; lightly whisk eggs with milk in a second bowl; place breadcrumbs in a third bowl. Coat each piece of beef schnitzel first in flour, then egg mixture, then breadcrumb mixture, shaking off excess as you go.
  6. Heat a drizzle of oil in a fry-pan on medium-high heat. Fry beef, in batches, for 2–3 minutes each side until crumb is golden. Add extra oil as needed.
  7. Divide chips and beef schnitzel between plates. Serve coleslaw and homemade tomato sauce on the side.

Nutritional Information

Energy 2562 kj
612 kcal
Protein 40.8g
Carbohydrate 58.7g
Fat 22.6g