Beef
Beef scallopini cooked in minutes and served with a potato & parsnip hash, sun-dried tomato mustard sauce and chop salad.
No beef option - beef scallopini is replaced with chicken schnitzels.
No beef option - beef scallopini is replaced with chicken schnitzels.
1. Heat a large pan with oil/butter over high heat. Add diced potatoes and parsnips along with rosemary sprig, salt and pepper. Cook until golden, then reduce heat to medium and allow to cook until tender, 15-18 minutes.
2. Combine yoghurt with sun-dried tomato mustard, season with salt and pepper to taste. Set aside for serving.
3. Dice tomatoes and capsicum into desired size. Trim and chop sugar snaps. Toss in a bowl with sprouts (see notes).
4. Heat another pan over high heat (see notes). Toss scallopini with oil, salt and pepper then cook in the pan for 1 minute on each side or until browned and cooked to your liking.
5. Serve scaloppini with hash, salad and sauce.
2. Combine yoghurt with sun-dried tomato mustard, season with salt and pepper to taste. Set aside for serving.
3. Dice tomatoes and capsicum into desired size. Trim and chop sugar snaps. Toss in a bowl with sprouts (see notes).
4. Heat another pan over high heat (see notes). Toss scallopini with oil, salt and pepper then cook in the pan for 1 minute on each side or until browned and cooked to your liking.
5. Serve scaloppini with hash, salad and sauce.
Diced Potato + Parsnip 800g
Rosemary 1 Sprig
Natural Yoghurt 1/3 Tub *
Sun-Dried Tomato Mustard 1 Tub (75g)
Tomatoes 2
Yellow Capsicum 1
Sugar Snap Peas 1/2 Packet (75g) *
Alfalfa Sprouts 1/3 Punnet *
Beef Scallopini 10-Pk
* Ingredient Also Used In Another Recipe
From your pantry:
oil (for cooking), salt, pepper
Rosemary 1 Sprig
Natural Yoghurt 1/3 Tub *
Sun-Dried Tomato Mustard 1 Tub (75g)
Tomatoes 2
Yellow Capsicum 1
Sugar Snap Peas 1/2 Packet (75g) *
Alfalfa Sprouts 1/3 Punnet *
Beef Scallopini 10-Pk
* Ingredient Also Used In Another Recipe
From your pantry:
oil (for cooking), salt, pepper
