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*
Preheat oven to 200 degrees Celsius. Line an oven tray with baking paper.
Start by making the creamy dressing (recipe below).
Cut potatoes in half lengthways, then into 2cm-thick wedges. Toss with olive oil and a pinch of salt on prepared tray and roast for about 35 minutes, until golden. Turn once during cooking.
Place seasoned flour in a bowl; beat egg with milk in another bowl; mix panko breadcrumbs and parsley in a third bowl.
Pat schnitzel dry with paper towels and cut into smaller pieces, about 4cm wide. Place a few pieces at a time in seasoned flour and toss to coat, then in egg mixture and finally in parsley breadcrumbs, shaking off excess as you go. Set aside on a clean, dry plate.
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 byMy Food Bag& Nadia Lim, published by Penguin NZ, RRP: $45. Photography by Tam West. myfoodbag.co.nz