Crumbed beef schnitzel with roasted tomato & capsicum sauce

Fried crumbed meat on wodden board with a pot of orange coloured sauce, two glasses of drinks in front

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.

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Prep Time 15

Cook Time 30

Total Time 45

Course Dinner

Servings

Ingredients

For the Beef Schnitzel

550 g Pure South Beef Rump or fillet – sliced thinly 4 large schnitzels 500-600g
½ cup Flour
2 Woodland Free Range Eggs
2 tbsp Milk
2 cups Diamond Coat ‘n’ Cook
¼ cup Olivado Avocado Cooking Oil for shallow frying
For the Roasted Tomato & Capsicum Sauce make 3 cups
500 g Tomatoes quartered
2 Red capsicums halved
1 Head of garlic halved
¼ cup Olivado Extra Virgin Avocado Oil
2 tbsp Superb Herb Oregano leaves
Salt & pepper

To Serve

Extra Superb Herb Oregano
Lemon wedges
Roast potatoes
Leafy green salad

Instructions

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. Take out garlic from its skin. Blend together until smooth then season to taste.
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.
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.
Serve the schnitzels with the sauce and potatoes and salad of your choice.