Rosemary beef schnitzels with snow pea and potato salad

Recipes / Salads

Sastify hungry tummies with these golden rosemary crumbed beef schnitzels served with a creamy snow pea and potato salad.

Recipe «Rosemary beef schnitzels with snow pea and potato salad» presented in category Recipes / Salads, to prepare this dish you will need no more 10 minutes. To make this dish at home by prescription from the author Gomer would need: 800g red potatoes, chopped, 200g snow peas, trimmed, halved diagonally, 1/2 cup plain flour, 2 Coles Brand Australian Free Range Eggs, lightly whisked, 2 cups panko breadcrumbs , 3 tsp fresh rosemary, chopped, 8 Coles Australian Beef Schnitzels, Rice bran oil, to shallow-fry , 1/2 cup crème fraîche, 2 tsp horseradish cream, 2 tsp white wine vinegar, 2 tsp chives, chopped, 60g Coles Brand Australian Baby Spinach, 2 spring onions, sliced, Lime wedges, to serve.

Ingredients:

  • 800g red potatoes, chopped 
  • 200g snow peas, trimmed, halved diagonally 
  • 1/2 cup plain flour 
  • 2 Coles Brand Australian Free Range Eggs, lightly whisked 
  • 2 cups panko breadcrumbs 
  • 3 tsp fresh rosemary, chopped 
  • 8 Coles Australian Beef Schnitzels 
  • Rice bran oil, to shallow-fry 
  • 1/2 cup crème fraîche 
  • 2 tsp horseradish cream 
  • 2 tsp white wine vinegar 
  • 2 tsp chives, chopped 
  • 60g Coles Brand Australian Baby Spinach 
  • 2 spring onions, sliced 
  • Lime wedges, to serve 

Instructions

  1. 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.
  2. 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.
  3. 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.