Crispy Crumbed Beef Schnitzel | Cook with Curtis Stone | Coles

This easy recipe for crumbed beef schnitzel will become a new family favourite. Curtis adds a secret ingredient to his crumb - Dijon mustard. It gives the beef schnitzel a tangy flavour that goes perfectly when paired with a side of mashed potatoes and green beans. Full recipe www.taste.com..... Subscribe to the Coles channel for brand new recipe videos every week, as well as kitchen hacks and handy cooking tips ‪@coles‬. For more Curtis Stone recipes check out the full playlist • Cook with Curtis Stone .
Beef schnitzel with mashed potatoes
10m prep 30m cook 4 servings
1kg red washed potatoes, peeled, cut into 3cm chunks
1/2 cup Coles Brand Full Cream Milk, warmed
75g Coles Brand Unsalted Butter, at room temperature
4 Coles Brand Beef Schnitzels
5 tbsp olive oil
230g green beans
5 slices Coles Brand White Sliced Bread
1/3 cup plain flour
2 Coles Brand Free Range Eggs
1 tbsp Coles Brand Dijon Mustard
Step 1: For the Mashed Potatoes: Cover potatoes with cold salted water in a large heavy-based saucepan. Bring to the boil. Cook for 20-25 mins, or until tender. Drain in a colander and stand for 5 mins to steam dry.
Step 2: Press the potatoes through a large sieve or potato ricer back into the same pan. Stir in the milk and butter until very smooth. Season with salt and pepper.
Step 3: For the Schnitzels: Place bread into a food processor and blend to fine crumbs. Using 3 separate plates, scatter flour over first plate and season with salt and pepper. Beat eggs with mustard in a small bowl and pour onto second plate. Scatter breadcrumbs over the third plate.
Step 4: Dust schnitzel in flour, then dip into egg mixture, and finally into the breadcrumbs, pressing on to coat. Place crumbed schnitzel on a separate plate. Repeat with the remaining schnitzels.
Step 5: Heat 2 tablespoons oil in a large heavy-based frying pan over high heat. When pan is hot, add 2 schnitzels to the pan. Cook for 2 mins on each side until golden. Remove to serving plates. Repeat with another 2 tablespoons oil and remaining schnitzels.
Step 6: Remove oil from pan and wipe clean. Return pan to the heat. Once hot, add the remaining oil and allow to heat for 1 min. Add the green beans and cook for 2 mins, or until just tender. Season with salt and pepper. Serve with schnitzels and mashed potato.
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[@Rahne_Aeon]

The addition of Dijon to the egg mix is excellent, ty. Curtis is an excellent Chef.

[@kamiladunne3202]

Brilliant thanks for your videos!!!

[@flo7452]

awesome..

[@raeannemery258]

You need to tell us what type of beef you used. Thank you!

[@maryloufrahm7144]

I would like prices and how do i order?

[@RFC-DiscoStu]

As Curtis says, it has to be fresh salt. Not that Sodium Chloride that has gone beyond it's use-by date. :D

[@wassabi-g7p]

that is anything but a schnitzel. what you have there is a crumbed steak, not a schnitzel

[@nigeljohnson8995]

Like the Dijon mustard idea, didn't like the raw green beans idea, lazy.