A family-friendly dinner with crunch
The kids will love this dinner of crumbed schnitzel and crunchy potato wedges.
PARSLEY BEEF SCHNITZEL WITH COURGETTE, APPLE AND CARROT SLAW
Wedges ❚ 800g potatoes, scrubbed ❚ 1 tablespoon olive oil Parsley beef schnitzel ❚ cup standard flour seasoned with 1 teaspoon salt ❚ 1 egg ❚ cup milk ❚ 2 cups panko breadcrumbs ❚ cup finely chopped parsley leaves and stalks ❚ 600g beef schnitzel (or use pork schnitzel; at room temperature) Courgette, apple and carrot slaw ❚ 2 carrots ❚ 2 courgettes ❚ 1 red or green apple ❚ 3 cups finely shredded red cabbage ❚ cup sunflower seeds ❚ cup pumpkin seeds ❚ cup chopped parsley leaves and stalks ❚ cup creamy dressing*
Prepare slaw. Peel carrots. Cut carrots, courgettes and apple into thin matchsticks, or grate. Combine all in a medium-sized bowl with cabbage, seeds, parsley and creamy dressing.
Heat a drizzle of oil in a large fry-pan on medium-high heat. Cook schnitzel, in batches, for 1–2 minutes each side (depending on thickness), until golden and just cooked. Wipe out pan between batches and add extra oil as needed. Set aside, loosely covered with foil, to keep warm.
To serve, place some wedges onto each plate with a few pieces of parsley beef schnitzel. Serve with a dollop of tomato sauce or relish, if using, and slaw on the side. * Creamy dressing We use this dressing for coleslaws and potato salads. It is much lighter than using plain mayonnaise, and much nicer too we find!
Combine cup mayonnaise; cup natural thick Greek yoghurt; 2 teaspoons Dijon mustard; and juice of lemon. This will keep in the fridge for a few days. ❚ Recipes extracted from Dinnertime Goodness by My Food Bag & Nadia Lim, published by Penguin NZ, RRP: $45. Photography by Tam West. myfoodbag.co.nz
Parsley beef schnitzel with slaw on the side.