Crumbed Beef Schnitzel with Roasted Tomato & Capsicum Sauce

Crumbed beef schnitzels are our family favourite. We like to serve them with a homemade roasted tomato & capsicum sauce. The sauce takes a little effort to make, but it’s well worth it. You can make the sauce in advance.

Serves: 4


For the Beef Schnitzel 

500-600g Pure South Beef Rump or fillet – sliced thinly (4 large schnitzels)
½ cup Flour
2 Woodland Free Range Eggs

2 tbsp Milk
2 cups Diamond Coat ‘n’ Cook

1/4 cup Olivado Avocado Cooking Oil for shallow frying 

For the Roasted Tomato & Capsicum Sauce (make 3 cups)
500g Tomatoes, quartered
2 Red capsicums, halved
1 Head of garlic, halved
¼ cup Olivado Extra Virgin Avocado Oil
2 tbsp Superb Herb Oregano leaves
Salt & pepper


To Serve (optional):

Extra Superb Herb Oregano
Lemon wedges 

Roast potatoes

Leafy green salad


  1. To make the Roasted Tomato & Capsicum Sauce: Preheat the oven to 200°C. On a lined baking tray, place tomatoes, capsicums and garlic bulb. Drizzle with extra virgin avocado oil and season with salt & pepper. Scatter oregano leaves and bake for 30 minutes until soft. Let cool. Take out garlic from its skin.  Blend together until smooth then season to taste.
  2. For the Beef Schnitzel: Whisk eggs with milk in a bowl. Pound each schnitzel until thin. Dust in flour, then dip in the egg mixture and coat with the coat ‘n’ cook. Repeat with the remaining beef. Cover and refrigerate for 20 minutes to help the egg set.
  3. Pour 1 cm of oil in a large frying pan over a high heat. When the oil is hot, add the schnitzels a few at a time and cook until golden brown. Turn and cook the other side.
  4. Serve the schnitzels with the sauce and potatoes and salad of your choice.


Tip: Roasted tomato & capsicum sauce is versatile. It goes well with any other meat & fish dishes. Add a little cayenne pepper for a kick if desired.