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BBQ beef schnitty with honey mustard mayo & greens potato salad recipe

BBQ beef schnitty with honey mustard mayo & greens potato salad

Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings 4 people
Appliance/Function:

Equipment

  • 1 Large steamer pot
  • 2 Large bowls
  • 1 Plate
  • 1 Frypan

Ingredients

Vegetables

  • 800 g baby potatoes
  • 1 broccoli or broccolini
  • 1 cup frozen peas
  • 1 cup baby spinach

Mayo

  • 1 tbsp apple cider vinegar
  • 2 tbsp mayonnaise
  • 2 tsp wholegrain mustard
  • 1 tsp honey

Beef

  • 600 g beef schnitzel or chicken schnitzel
  • 1 cup panko breadcrumbs or gluten-free breadcrumbs
  • 2 tbsp barbecue seasoning
  • ¼ cup flour or gluten-free flour
  • 1 egg
  • 1 tbsp olive oil

Instructions

Before you start

  • Bring a large steamer pot of hot tap water to a boil.

Vegetables

  • Cut 800 g baby potatoes into halves or quarters, until they're the same size and add to the steamer pot of boiling water. Cook on high heat for about 12-15 minutes, until tender. Cut 1 broccoli into small florets. Add broccoli for the last 8 minutes of cooking time. Then add 1 cup frozen peas for the last 4 minutes of cooking time. Remove from heat and toss through 1 cup baby spinach.

Make mayo

  • In a large bowl combine 1 tbsp apple cider vinegar, 2 tbsp mayonnaise, 2 tsp wholegrain mustard and 1 tsp honey. Season with salt and pepper.

Prep beef

  • Pat 600 g beef schnitzel dry and cut any larger pieces in half. Mix 1 cup panko breadcrumbs and 2 tbsp barbecue seasoning on a plate. Combine beef, ¼ cup flour and a pinch of salt in a large bowl and toss to coat. Crack 1 egg into the same bowl and use a fork to toss until well coated. Place beef into the crumbs, press turn to coat each piece well.

Cook beef

  • Heat 1 tbsp olive oil in a frypan on medium heat. Cook beef, in batches if needed, for about 2 minutes on each side or until golden. Add extra oil as needed.

Make salad

  • Transfer cooked vegetables to the large bowl with the mayo mixture and gently toss to combine.

To serve

  • Divide the BBQ beef schnitty and honey mustard mayo and greens potato salad between plates.

Nutrition

Calories: 764kcal | Carbohydrates: 74g | Protein: 46g | Fat: 34g | Saturated Fat: 12g | Cholesterol: 136mg | Sodium: 357mg | Potassium: 2006mg | Fiber: 13g | Sugar: 9g | Calcium: 241mg | Iron: 10mg