Rosemary beef schnitzels with snow pea and potato salad
- 09.03.2017
- 1 859
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
- 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.