Herb Crusted Beef Schnitzel with Veg Chips and Slaw

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

Course 1 meal a day, 2 meals a day, 3 meals a day, Baby Led Weaning, BLW, Family Meals, Main Course, puree
Servings 4 adults


  • 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

Vegetable chips

  • 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

Seasonal Slaw

  • 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.



Purée: Pan-fry a plain minute steak (not crumbed). Puree a strip of the cooked steak with some of the roasted vegetables and a splash of water until smooth.
BLW: If allergens have not yet been introduced, pan-fry a plain minute steak until cooked through. Serve to baby in strips along with soft roasted vegetable “chips” and a little slaw.
If allergens have been introduced, then you can serve the minute steak crumbed and sliced to your baby.
To make your own sourdough crumb, simply blitz some lightly toasted sourdough slices (2-3 large slices) in a blender or food processor until it resembles a crumb. 
Herbes de Provence can be swapped for any dried herbs of choice such as thyme, oregano, rosemary or marjoram. 
Tried this recipe?Let us know how it was!

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