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Beef schnitzel with pear and walnut salad

Serves   4
Prep time: 15 mins
Cooking time: 25 mins

For an easy, tasty dinner tonight, try our golden panko crumb coated beef served with a light, crisp and mildly sweet salad.

Schnitzel

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

  1. 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. 
  2. 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)
  3. Prepare the schnitzel ingredients by placing each ingredient on a plate or wide bowl. 
  4. 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. 
  5. 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. 

Skill level: Easy as