BEEF SCHNITZEL BOWLS
I’m always looking for an excuse to add schnitzel to meals! These Japanese beef schnitzel bowls are made easier with the use of pre-shredded coleslaw and microwave rice. Don’t forget the yum yum sauce!
I’ve gone for a tangy Asian-style coleslaw rather than a super creamy one. I thought there was probably enough indulgence going on already with the crumbed and fried schnitzel (not to mention the yum yum sauce).
BEEF SCHNITZEL BOWLS
I’m always looking for an excuse to add schnitzel to meals! These Japanese beef schnitzel bowls are made easier with the use of pre-shredded coleslaw and microwave rice. Don’t forget the yum yum sauce!
Ingredients
SCHNITZEL
- 1/2 cup plain flour (75g)
- 1 tsp garlic powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 eggs
- 3 Tbsp milk
- 3-4 cups fresh or panko breadcrumbs
- 600 g beef schnitzel pieces (1lb 5oz)
- 3 Tbsp peanut oil
SLAW
- 2 Tbsp lime juice
- 2 Tbsp soy sauce
- 1/2 Tbsp peanut oil
- 1/2 Tbsp rice vinegar
- 1 tsp sesame oil
- 1 tsp brown sugar
- 400 g pre-shredded coleslaw (14oz)
TO SERVE
- 2 x 250 g microwave pouches brown rice (2 x 8.8oz)
- 1 spring onion
- 1 large handful fresh coriander (optional)
- 3-4 Tbsp yum yum sauce
Instructions
MAKE SCHNITZEL
Place flour, garlic powder, salt and pepper on a large plate and mix until combined. Add eggs and milk to a large shallow dish and whisk together. Place half of the breadcrumbs on another large plate (you can add more breadcrumbs as required).
Dip schnitzel pieces into flour mixture, then eggs, then breadcrumbs to coat. Place on a clean plate.
Preheat oven to 100ºC (210ºF) fan bake. Heat oil in a large non-stick frying pan on medium-high. Cook schnitzel for 2-3 minutes on each side, until the coating is golden brown and crunchy. Transfer to a rack set over a roasting dish and place in oven to keep warm while you cook the remaining schnitzel.
MAKE SLAW
While schnitzel cooks, place lime juice, soy sauce, peanut oil, vinegar, sesame oil and sugar in a jar and whisk to combine. Season with a little salt and pepper. Place coleslaw in a large salad bowl, drizzle dressing over the top (you may not need the full amount - adjust according to your tastes), and toss to combine.
SERVE
Microwave rice according to instructions on the packet. Finely slice spring onion. Divide rice and slaw between individual serving bowls. Slice schnitzel into strips and place on top. Sprinkle with spring onions and coriander, if using. Add a drizzle of yum yum sauce and serve immediately.
Recipe Notes
WINE MATCH: A Pinot Noir or an off-dry Riesling.
GLUTEN-FREE OPTION: Use gluten-free plain flour. Swap breadcrumbs for gluten-free panko breadcrumbs. Choose gluten-free soy sauce and make sure yum yum sauce is gluten-free.
INGREDIENT SWAPS / NOTES: You could use chicken or pork schnitzel in place of the beef schnitzel. Choose an Asian-style coleslaw if you can. If you can’t find yum yum sauce, use regular mayonnaise or aioli instead.
STORING AND REHEATING: Store schnitzel separate from rice and coleslaw. Schnitzel is best reheated in the oven or frying pan, otherwise the coating will be soggy. Rice can be reheated in the microwave. Assemble schnitzel bowls just before serving.
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