Rosemary Beef Schnitzels With Snow Pea And Potato Salad

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

The ingredient of Rosemary Beef Schnitzels With Snow Pea And Potato Salad

• 800g red potatoes chopped
• 200g snow peas trimmed halved diagonally
• 1 2 cup 75g plain flour
• 2 coles brand australian free range eggs lightly whisked
• 2 cups 150g panko breadcrumbs
• 3 teaspoons fresh rosemary chopped
• 8 coles australian beef schnitzels
• rice bran oil to shallow fry
• 1 2 cup 120g cru00e8me frau00eeche
• 2 teaspoons horseradish cream
• 2 teaspoons white wine vinegar
• 2 teaspoons chives chopped
• 60g coles brand australian baby spinach
• 2 spring onions sliced
• lime wedges to serve

The Instruction of rosemary beef schnitzels with snow pea and potato salad

• 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 cru00e8me 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

Nutritions of Rosemary Beef Schnitzels With Snow Pea And Potato Salad

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