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.
Herb Crusted Beef Schnitzels with Vegetable Chips & Slaw
- 4-6 beef minute steaks grass-fed
- 1/3 cup flour
- 2 eggs lightly beaten
- 2 cups sourdough, panko or GF breadcrumbs see notes
- 1.5 TBSP herbes de provence see notes
- 1 TBSP nutritional yeast optional
- ghee, tallow or lard to fry
- 1 lemon to serve cut into wedges
- Mixed vegetables such as potatoes, carrots, sweet potatoes and parsnip, cut into large chips or wedges
- Fat for roasting olive oil, ghee, tallow or lard
- 1/4 red cabbage finely sliced
- 1 fennel bulb finely sliced
- 1 shallot finely sliced
- 1 handful dill chopped
- 1 handful flat parsley leaves chopped
- 3 TBSP sauerkraut optional
- 1/2 lemon juiced
- extra-virgin olive oil
- Preheat the oven to 200C. Toss the vegetable chips with fat and roast until tender and golden, about 25-30 minutes.
- For the slaw, mix all of the ingredients in a large bowl and drizzle with enough olive oil to dress it. Set aside while you make the schnitzels.
- Combine the breadcrumbs, herbs and nutritional yeast in a bowl. Place the flour in one bowl and the egg in another. Dip each steak in the flour, then in the egg, and finally in the breadcrumbs.
- Heat the fat in a large frying pan over medium to high heat and fry for 1 minute on each side or until golden. Season with sea salt and serve with lemon wedges, roasted vegetables and salad.