Herb Crusted Beef Schnitzel with Veg Chips and Slaw
Nut free, Protein rich, Soy free
About the recipe
This crispy herb-crusted beef schnitzel is a quick, nourishing, budget-friendly family favourite made with minute steaks.
Minute steaks are great to have on hand for quick meals. Not only do they defrost quickly, they literally take a minute to cook and are generally pretty cheap to buy. We love schnitzels in our home, and here I’ve shown you how this one meal can be served to the whole family (see note below recipe).
They are so versatile and can be made with any type of flour or breadcrumbs. The same goes for the herbs. Herbes de Provence is a French seasoning containing savoury, marjoram, thyme, rosemary, oregano. It pairs beautifully with beef, however you can use any fresh or dried herbs you have on hand. Serve alongside vegetable chips (aka roasted veggies) and salad.
Age suitability:
Suitable from 12 months+
Serve plain cooked steak strips for early eaters or blend with soft veggies. Once common allergens like egg and gluten have been introduced, the crumbed schnitzel can be shared too.
Serving suggestions:
Serve with roasted vegetable “chips”, seasonal slaw, and a wedge of lemon.
Slice into strips for toddlers or early eaters.
Great for meal prep and makes delicious leftovers in wraps or salads.
Purée:
Pan-fry a plain minute steak (uncrumbed) and blend with roasted veggies and a splash of water or broth until smooth.
Storage tips:
Best served fresh, but leftovers can be stored in the fridge for up to 2 days.
Reheat in a pan or oven to maintain crispness.
Slaw is best served fresh. Vegetable chips can be stored in the fridge and reheated in the oven or air fryer.
Ingredients
Beef Schnitzel
4 to 6 beef minute steaks (grass-fed)
1/3 cup flour of choice
2 eggs, lightly beaten
2 cups sourdough, panko or gluten-free breadcrumbs
1.5 tablespoons herbes de Provence (or dried herbs of choice)
1 tablespoon nutritional yeast (optional)
Ghee, tallow or lard for frying
1 lemon, cut into wedges
Vegetable Chips
Mixed vegetables such as potato, carrot, sweet potato, and parsnip, cut into large chips or wedges
Olive oil, ghee, tallow or lard for roasting
Seasonal Slaw
1/4 red cabbage, finely sliced
1 fennel bulb, finely sliced
1 shallot, finely sliced
1 handful fresh dill, chopped
1 handful parsley leaves, chopped
3 tablespoons sauerkraut (optional)
Juice of 1/2 lemon
Extra virgin olive oil
Method
Preheat the oven to 200°C. Toss the vegetable chips in your fat of choice and roast on a lined tray until golden and tender, around 25 to 30 minutes.
In a large bowl, combine the cabbage, fennel, shallot, herbs and sauerkraut. Dress with lemon juice and olive oil, toss well, and set aside to marinate while you prepare the schnitzel.
In one bowl, mix together the breadcrumbs, herbes de Provence and nutritional yeast. Place the flour in a separate bowl and the beaten eggs in another.
Coat each minute steak by first dipping it in the flour, then the egg, and finally the herby breadcrumb mixture.
Heat ghee, tallow or oil in a large frying pan over medium-high heat. Cook each schnitzel for about 1 minute per side, or until golden and cooked through. Season with salt and serve with roasted vegetables, slaw, and lemon wedges.
Ingredient swaps and notes:
Use any type of flour—plain, gluten-free or even cassava flour.
Breadcrumbs can be sourdough, panko or gluten-free. Make your own sourdough crumbs by blitzing toasted bread.
Herbes de Provence can be swapped for thyme, oregano, rosemary or marjoram.
Tamari or coconut aminos can be added to the slaw for extra flavour.
For dairy-free, fry in tallow, olive oil or coconut oil instead of ghee.
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