Herby beef schnitzel
A favourite in many Kiwi homes, beef schnitzel takes on a herby twist in this delicious recipe! Served alongside creamy mashed potatoes and crisp coleslaw, this family meal is a great go-to for any night of the week.
- 1kg Agria or floury potatoes, cut into chunks
- 600g beef schnitzel
- 1-2 cups panko breadcrumbs
- ½ cup freshly chopped herbs of your choice
- 2 eggs, beaten
- 1 Tbsp mustard
- ½ cup plain flour
- Rice bran oil, for pan frying
- 40g butter
- ½ cup milk
- Coleslaw of your choice and lemon wedges, to serve
- Place the potatoes in a large pot of cold salted water, and bring to a boil. Once boling, cook until tender when tested with a knife then drain well.
- While the potatoes are boiling, prepare the beef schnitzel. Mix together the panko breadcrumbs and chopped herbs, then transfer to a plate. In a bowl, whisk together the eggs and dijon mustard. Crumb the schnitzel by dusting in seasoned flour, dipping in the beaten egg mixture then coating in breadcrumbs. Lay onto a plate and repeat with the remaining schnitzel pieces.
- Bring a frying pan to a high heat with a generous drizzle of oil. Once hot, pan fry the schnitzel pieces for 1-2 minutes on each side, or until golden brown and crispy; ensuring not to over cook or the meat will become tough. Drain on a paper towel.
- In a small jug, combine the milk and butter and microwave in 30 second bursts until the butter has melted. Combine the potatoes, melted butter mixture and seasoning, then mash until fluffy. Season to taste.
- Serve the cooked herby schnitzel alongside the mashed potato, coleslaw of your choice and fresh lemon wedges if desired. Enjoy.
TOP TIP: Leave the washed potato skins on for lots of added nutrients! If you prefer to remove the skin, simply peel the potatoes before cutting into chunks.