Beef Schnitzel with Scalloped Potatoes

clock 25 minutes + 1 hour bowl Serves 4


  • 1/2 cup oil
  • 400 g beef schnitzel
  • 8 tbsp 5 tbsp flour, seasoned with salt & pepper for Schnitzel & 3 Tbsp for potatoes
  • 2 eggs, beaten with a dash of milk
  • 2 cups dried breadcrumbs
  • 1 tbsp mixed herbs
  • 1 tsp Dijon mustard
  • Scalloped Potatoes
  • 4 medium potatoes, thinly sliced
  • 3 tbsp butter
  • 1 ½ cups milk
  • ½ tsp salt
  • ½ tsp paprika
  • 250 g frozen mixed veges cooked according to packet instructions to serve
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  • 1. You will need 2 plates and a bowl. Scatter flour over first plate and season with salt and pepper. Beat eggs with milk and mustard in a small bowl. Mix breadcrumbs with herbs on the second plate.

  • 2. Dust schnitzel in flour, then dip into egg mixture, and finally into the breadcrumbs, pressing on to coat. Place crumbed schnitzel onto another plate. Repeat with the remaining beef schnitzel.

  • 3. Heat oil in a large heavy-based frying pan over high heat. When pan is hot, add 2 schnitzels to the pan. Cook for 2 minutes on each side or until golden. Remove to serving plates. Repeat with remaining schnitzels.

  • 4. To make the scalloped potatoes: melt butter in a small sauce pan and blend in flour. Let sit for a minute, then combine. As it starts to froth add milk, stirring with a whisk. Cook on low until smooth and boiling, stirring occasionally with a whisk. Season with salt and stir in ¼ cup of cheese.

  • 5. Place half of the sliced potatoes in a lightly greased casserole dish. Pour half of cheese sauce over potatoes. Repeat with second layer of potatoes and cheese sauce.

  • 6. Sprinkle over remaining cheese and top with paprika. Bake uncovered for about 1 hour at 180?C or until the potatoes are soft.

  • 7. Serve the schnitzel with scalloped potatoes and mixed vegetables.

By Brett McGregor

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