Seasoned with thyme, this beef schnitzel recipe is the perfect way to mix up dinner time this week. Served with a creamy buttermilk potato salad, this dish is a must-try.
Serves44
Cook time10 mins10 minutes
Prep time15 mins15 minutes
Ingredients
800g Carisma potatoes, sliced
600g Coles Australian Beef Round Steaks
½ cup (75g) plain flour
1 Coles Brand Australian Free Range Egg, lightly whisked
1 cup (75g) panko breadcrumbs
2 tsp thyme leaves
Rice bran oil, to shallow-fry
3 celery sticks, sliced
2 spring onions, sliced
4 Coles Brand Sweet Spiced Gherkins, sliced
¼ cup (60ml) buttermilk
⅓ cup (100g) light whole-egg mayonnaise
1 tbsp lemon juice
2 tbsp chopped dill
Thyme sprigs, to serve
Lemon wedges, to serve
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Place potato in a medium saucepan. Cover with water. Bring to the boil. Boil for 7 mins or until potatoes are just tender. Rinse under cold water. Drain.
Step 2
Meanwhile, use a meat mallet or a rolling pin to gently pound steaks until 5mm thick. Cut steaks into 8 pieces. Place flour on a plate and season. Place egg in a shallow bowl. Combine breadcrumbs and thyme leaves in a separate shallow bowl. Coat beef in flour, shake off excess. Dip in egg and then coat in breadcrumb mixture. Add enough oil to a large frying pan to come 1cm up the side of the pan. Heat over medium heat. Cook beef for 2 mins each side or until golden and crisp. Transfer to a plate lined with paper towel.
Step 3
Place potato, celery, onion and gherkin in a large bowl. Whisk buttermilk, mayonnaise lemon juice and dill in a small bowl. Add to potato mixture. Toss to combine. Serve beef with salad, thyme sprigs and lemon wedges.
