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PREP TIME: 15 mins
COOK TIME: 30 mins

For the Beef Schnitzel:
500-600g Pure South Beef Schnitzel – sliced thinly (4 large schnitzels)
½ cup flour
2 free range eggs
2 tbsp milk
2 cups coat ‘n’ cook
1/4 cup avocado cooking oil for shallow frying

For the Roasted Tomato & Capsicum Sauce (makes 3 cups):
500g tomatoes, quartered
2 red capsicums, halved
1 head of garlic, halved
¼ cup extra virgin avocado oil
2 tbsp oregano leaves
Salt & pepper

To Serve (optional):
Lemon wedges
Roast potatoes
Leafy green salad

Crumbed beef schnitzels are our family favourite. We like to serve them with a homemade roasted tomato & capsicum sauce. The sauce takes a little effort to make, but it’s well worth it. You can make the sauce in advance.

  1. To make the Roasted Tomato & Capsicum Sauce: Preheat the oven to 200°C. On a lined baking tray, place tomatoes, capsicums and garlic bulb. Drizzle with extra virgin avocado oil and season with salt & pepper. Scatter oregano leaves and bake for 30 minutes until soft. Let cool. Squeeze out garlic from its skin. Blend together until smooth then season to taste.
  2. For the Beef Schnitzel: Whisk eggs with milk in a bowl. Pound each schnitzel until thin. Dust in flour, then dip in the egg mixture and coat with the coat ‘n’ cook. Repeat with the remaining beef. Cover and refrigerate for 20 minutes to help the egg set.
  3. Pour 1 cm of oil in a large frying pan over a high heat. When the oil is hot, add the schnitzels a few at a time and cook until golden brown. Turn and cook the other side.
  4. Serve the schnitzels with the sauce and potatoes and salad of your choice.

Tip: Roasted tomato & capsicum sauce is versatile. It goes well with any other meat dishes. Add a little cayenne pepper for a kick if desired.