Beef Milanese
with Garden Potato Salad
- Gluten
- Wheat
- Eggs
- Soy
- May contain traces of allergens
Tomato and cucumber are the perfect flavour duo in this crumbed beef Milanese. For a light yet hearty meal, we're serving it alongside roasted potatoes and a bright side salad.
Ingredients
500 g
potatoes
2 packet
Fine Breadcrumbs
(Contains: Gluten, Wheat; May be present: Soy.)
Ā½ bunch
parsley
1 packet
Beef Minute Steaks
Ā½ bag
baby spinach leaves
1
cucumber
1
roma tomato
Not included in your delivery
Ā¼ cup
plain flour
(Contains: Gluten, Wheat;)
2
egg
(Contains: Eggs;)
Ā¼ cup
vegetable oil
1.5 tbs
olive oil
1 tsp
apple cider vinegar
Utensils
Cooking Steps
Preheat the oven to 200Ā°C/180Ā°C fan-forced. To prepare the ingredients, chop the potatoes into 2 cm cubes (unpeeled), lightly whisk the eggs with a fork, pick and finely chop the parsley, finely slice the cucumber, and dice the roma tomato.
Place the potato on a lined oven tray. Drizzle with half the olive oil and season with salt and pepper. Cook the potato for 25-30 minutes, or until golden and crispy. Remove from the oven and set aside.
Now itās time to set up your crumbing station. Place the plain flour in a shallow bowl, the egg in a second shallow bowl with a dash of water and the fine breadcrumbs and parsley in a third shallow bowl. Season the beef minute steaks with salt and pepper then dip in the flour, followed by the egg and finally coat in the breadcrumb mixture. Place on a plate until ready to fry.
Heat half the vegetable oil in a large frying pan over a medium-high heat. Cook the crumbed beef for 3-4 minutes on each side, or until golden and cooked through. Set aside on a plate lined with paper towel. Repeat with the remaining vegetable oil and crumbed beef.
In a large mixing bowl combine the baby spinach leaves, potato cubes, cucumber and tomato. Drizzle with the remaining olive oil and apple cider vinegar.
To serve, divide the beef Milanese and garden salad between plates. Enjoy!
