Sastify hungry tummies with these golden rosemary crumbed beef schnitzels served with a creamy snow pea and potato salad.
- Place potato in a medium saucepan. Cover with water. Bring to the boil. Boil for 7 mins or until potatoes are just tender, adding snow peas during last 2 mins of cooking. Drain. Rinse under cold water. Drain.
- Meanwhile, place flour on a plate and season. Place egg in a shallow bowl. Combine breadcrumbs and rosemary in a separate shallow bowl. Coat beef in flour and shake off excess. Dip in egg, then in breadcrumb mixture to coat. Add enough oil to a large frying pan to come 1cm up the side of the pan. Heat over medium heat. Cook beef for 2 mins each side or until golden and crisp. Transfer to a plate lined with paper towel.
- Whisk crème fraiche, horseradish, vinegar and chives in a jug. Season. Combine dressing, potato, snow peas, spinach and spring onion in a bowl. Divide salad and schnitzel among serving plates. Serve with lime wedges.
You may need it
Mixing Bowl Set
Surface Utensil Holder
Kitchen Utensil Set