Spiced Beef Schnitzel
with Creamy Roasted Veggies & Tomato Salad
Secure that apron because you'll be crumbing up some spiced beef schnitzels and roasting cauliflower to golden perfection for dinner tonight. Paired with a crisp tomato salad, you're going to be surprised by the fun and fanciful flavour combinations that are sure to please.
This recipe is under 650kcal per serving and under 30g carbohydrates per serving.
Keep an eye out... Due to sourcing challenges over the Christmas period, some of the fresh ingredients you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be just as delicious!
Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed
Ingredients
1 portion
cauliflower
1
parsnip
1 sachet
Chicken-Style Stock Powder
1 packet
mayonnaise
(Contains Egg; )
1
tomato
¾ packet
panko breadcrumbs
(Contains Gluten(Wheat); )
1 packet
beef schnitzel
1 bag
salad leaves
1 sachet
Aussie Spice Blend
Not included in your delivery
1
olive oil
1 tbs
plain flour
(Contains Gluten; )
¼ tsp
salt
1
egg
(Contains Egg; )
1 drizzle
balsamic vinegar
Nutrition Values
Utensils
Instructions
Preheat the oven to 220ºC/200ºC fan-forced. Cut the cauliflower into small florets. Cut the parsnip into bite-sized chunks. Place the cauliflower and parsnip on a lined oven tray. Drizzle with olive oil and sprinkle over the chicken-style stock powder. Toss to coat, spread out evenly, then roast until tender and browned around the edges, 20-25 minutes.
While the veggies are roasting, cut the tomato into wedges.
In a shallow bowl, combine the plain flour, salt and Aussie spice blend. In a second shallow bowl, whisk the egg. In a third shallow bowl, place the panko breadcrumbs (see ingredients). Pull apart the beef schnitzels so you get 2 per person. Coat the beef in the flour mixture, followed by the egg and finally the panko breadcrumbs. Transfer to a plate.
When the veggies have 10 minutes cook time remaining, heat a large frying pan over a medium-high heat with enough olive oil to cover the base. Cook the beef schnitzels in batches until golden and cooked through, 2-3 minutes each side. Transfer to a plate lined with paper towel.
While the beef is cooking, combine the salad leaves, tomato and a drizzle of balsamic vinegar and olive oil in a medium bowl. Season to taste. Set aside. When the roasted veggies are done, transfer them to a large bowl and toss with the mayonnaise. Season with pepper.
Slice the beef schnitzel. Divide the beef, creamy roasted veggies and tomato salad between plates.