Beef Schnitzel w Piquant Sauce

Easy, quick and delicious.  Takes meat and 2 veg to another level (if you add a side of glazed carrots). Enjoy.

Prep Time: 10 minutes

Cook time: 25 minutes

Serves: 4


3 large parsnips, peeled and diced
3 potatoes, peeled and diced
2 cloves, garlic, peeled
knob butter
¼ cup milk
Salt and freshly ground black pepper
½ cup flour
1 tbsp garlic salt
4 beef schnitzel
Olive oil
2 tbsp capers, drained and roughly chopped
1 cup chicken stock, hot
juice of 1 lemon
Handful parsley, chopped (extra for garnish)


Pop parsnips, potato & garlic in a large saucepan, cover with water, season with salt and bring to a boil, then reduce to a simmer.

When tender, drain and allow to sit in the hot pan for a while to dry out.

Mash, then add butter and milk, whisk vigorously with a fork, taste and season with salt and plenty of freshly ground black pepper. Cover and keep warm.

Pop the flour and garlic salt on a plate and mix together.

Preheat the oven to warm (about 50C)

Dry the schnitzel well with kitchen paper, then lightly dust in the garlicky flour.

Pour a good glug of olive oil in a large frying pan, when nice and hot, shallow fry your schnitzel, for 1 – 2 minutes on both sides until golden (be careful not to crowd the pan).

Remove from the pan, place on a heatproof plate and pop in the oven to keep warm.

Toss the capers in the same pan and cook for a minute, add the stock and lemon juice, scraping all the flavour from the bottom of the pan. Allow to boil and thicken.

Sprinkle in the parsley, stir, taste and season.

Serve : Pop a large spoonful of mash in centre of plate, top with crispy golden schnitzel then drizzle with the gorgeous piquant sauce. Garnish with a little extra parsley.