Beef/Chicken or Tofu Schnitzels with Crunchy Slaw

Name: Beef/Chicken or Tofu Schnitzels with Crunchy Slaw
Ingredients: 500g beef sizzle steaks, chicken or tofu (thin-cut schnitzel-style); ½ cup plain flour; 2 eggs, beaten; 1 cup panko or regular breadcrumbs; 2 tbsp Mingle Everything Bagel Seasoning; Olive oil for shallow frying; 2 cups shredded cabbage; 1 cup grated carrot; ½ red capsicum, thinly sliced; 2 tbsp mayonnaise; 2 tbsp plain yoghurt; 1 tbsp Mingle Dill &amp; Garlic Ranch

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Ingredients

Schnitzels:

500g beef sizzle steaks, chicken or tofu (thin-cut schnitzel-style)
½ cup plain flour
2 eggs, beaten
1 cup panko or regular breadcrumbs
2 tbsp Mingle Everything Bagel Seasoning
Olive oil for shallow frying

Crunchy Slaw:

2 cups shredded cabbage
1 cup grated carrot
½ red capsicum, thinly sliced
2 tbsp mayonnaise
2 tbsp plain yoghurt
1 tbsp Mingle Dill & Garlic Ranch

Directions

Prep crumb mix: Combine breadcrumbs and Bagel Seasoning in a shallow bowl.
Crumb the steaks: Dredge each sizzle steak in flour, dip in beaten egg, then coat in the breadcrumb mix. Press to stick.
Cook: Heat oil in a large pan over medium heat. Shallow-fry schnitzels for 2–3 minutes per side until golden and crisp. Drain on paper towel.
Make slaw: Toss cabbage, carrot, and capsicum with mayo, yoghurt, and Ranch Seasoning until evenly coated.
Serve: Plate schnitzels with a generous side of slaw. Add lemon wedges if desired.

Recipe Note

Make it spicy: Add chilli flakes to the crumb.
Wrap idea: Slice schnitzel and wrap with slaw in flatbread for a next-day lunch.