New Zealand Grass-fed Beef Schnitzel Recipe
- Servings: 4
- Prep Time: 10 minutes
- Cook Time: 10 minutes
Melt in your mouth beef, complemented by a delicious, tangy crunch – this New Zealand grass-fed beef schnitzel is the perfect mid-week meal.
Tip: Use bread that is 2-3 days old and a food processor to make into fresh breadcrumbs.
For the Beef:
- 1.25 lbs. New Zealand grass-fed beef schnitzel (Tip: Look for the Taste Pure Nature logo)
For the crumb:
- 1/4 cup flour
- 1 egg, beaten with 2 tablespoons water
- 2-3 cups fresh breadcrumbs
- 1 tablespoon finely chopped parsley leaves
- Salt and pepper, to taste
- 1 cup cherry tomatoes
- 1 cup green beans, sliced and steamed
- 2/3 cup sugar snapped peas, trimmed and steamed
- Small potatoes
- Salt, to taste
For the beef:
- 1. Use kitchen scissors or a knife to make small cuts around the edge of each piece of schnitzel to ensure they don't roll up during cooking. Place pieces of schnitzel between 2 sheets of baking paper and quickly pound them with a meat mallet to flatten.
For the crumb:
- 2. Place the flour, the egg mixture and the breadcrumbs in separate shallow bowls. Stir chopped parsley through the bowl of breadcrumbs.
- 3. Coat a piece of schnitzel in the flour, shaking off the excess. Dip in the egg mixture until it is well coated then place into the breadcrumbs. Gently pat down on each side, ensuring that it is well coated. Place on a tray and repeat with the remaining schnitzel.
- 4. Heat a frying pan over medium heat, then add enough oil to cover the base of the pan. As soon as the oil is hot, add beef schnitzel, in batches if necessary, and cook for 2-3 minutes on each side. Drain on a paper towel and season with salt and pepper.
- 5. Boil small potatoes in lightly salted water. Drain well and cut potatoes in half.
- 6. Serve beef schnitzel with a bowl of cherry tomatoes, green beans, sugar snap peas and a bowl of small potatoes.