A family-friendly dinner with crunch
The kids will love this dinner of crumbed schnitzel and crunchy potato wedges.
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.
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.