Beef schnitzel with pear and walnut salad
For an easy, tasty dinner tonight, try our golden panko crumb coated beef served with a light, crisp and mildly sweet salad.
Ingredients
Method
Ingredients
Beef schnitzel
- Oil, for frying
- 500g beef schnitzel
- 70g (½ cup) flour
- 2 eggs*, beaten in a wide bowl
- 110g panko breadcrumbs*
- 1 teaspoon dried herbs (optional)
- ½ teaspoon of your favourite spices (optional)
Pear and walnut salad
- 120g seasonal salad leaves
- 2 pears, thinly sliced
- 3 medium carrots, thinly sliced or cut into matchsticks
- 1 red onion*, thinly sliced
- 70g (¾ cup) walnuts (optional)
Optional
- To serve: 2 tablespoons of your favourite salad dressing (optional)
- 4 small wholemeal pita bread *
* These ingredients are shared with other recipes from the weekly meal planner.
Method
- Combine the salad ingredients together in a large bowl, set aside. If you have kids who prefer to eat their salad veges separately, keep some aside for them.
- Heat enough oil to lightly cover the bottom of a frying pan on the stove over medium-high heat. (For instructions on how to cook the schnitzel in the oven, see the cooking tips below)
- Prepare the schnitzel ingredients by placing each ingredient on a plate or wide bowl.
- Coat each piece of beef lightly with flour, egg, then breadcrumbs and fry for 3-5 minutes on each side or until golden brown and cooked through. Continue this step until all the beef is cooked.
- Serve the schnitzel with the salad. If using the pita bread serve this alongside or fill with salad, schnitzel and your favourite sauce, chutney or pickle.
Cooking tips:
- To cook the beef in the oven: heat oven to 210C bake or 190C fan bake, prepare a large tray by greasing it, coat each piece of beef in the same process as in step 4, place beef on the tray on a single layer. To make it extra crisp spray lightly with oil or drizzle a small amount of oil over each piece. Bake for 15-20 minutes or until cooked through and lightly golden, turning halfway through.
- If there is no beef schnitzel available, use another steak cut and cut horizontally into thin steaks or pound with a meat tenderiser or back of a frying pan to flatten.
Adapt it:
- You can swap the beef for fish, chicken, pork, tofu, tempeh or prawns. Adjust cooking times accordingly.
- Use homemade breadcrumbs or a gluten free variety instead of panko if you prefer.
- Swap the flour for a gluten free version if necessary.
- For additional crunch and flavour in the salad, add thinly sliced fresh fennel.
Kid friendly alternatives:
- Serve the salad veges pick and mix style if you have kids who don’t like salads mixed together.
Leftover tips:
- Can be eaten for lunch the next day.
- Any remaining schnitzel can be frozen.