Panko-Crusted Rib-Eye Schnitzel
with Roasted Potato & Carrot plus Creamy Mustard Sauce
- Milk
- Wheat
- Eggs
Rib-eye steak gets the schnitzel treatment: coated in sour cream, then dredged in a lemon-zest and garlic panko crust, and shallow-fried until golden and crispy. A creamy honey-mustard sauce is served alongside for dipping or drizzling. Seasoned potato wedges and roasted carrots round out the plate for a satisfying, well-balanced meal.
Ingredients
1.5 tablespoon
Sour Cream
(Contains: Milk)
½ cup
Panko Breadcrumbs
(Contains: Wheat)
16 ounce
Grass-Fed Rib-Eye Steak
1 tablespoon
Fry Seasoning
12 ounce
Potatoes
12 ounce
Carrot
1 unit
Lemon
2 teaspoon
Honey
2 tablespoon
Mayonnaise
(Contains: Eggs)
2 teaspoon
Dijon Mustard
1 teaspoon
Garlic Powder
Not included in your delivery
4 teaspoon (tsp)
Salt
2 tablespoon (tbsp)
Cooking Oil
2 teaspoon (tsp)
Cooking Oil
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 425 degrees. Wash and dry produce.
Trim, peel, and cut carrots on a diagonal into ½-inch-thick pieces. Cut potatoes into ½-inch-thick wedges. Zest and quarter lemon.
In a small bowl, combine mayonnaise, honey, and mustard; set aside.
Toss carrots on one side of a baking sheet with a drizzle of oil, salt, and pepper. Toss potatoes on empty side with a drizzle of oil, Fry Seasoning, salt, and pepper. (For 4 servings, use 2 sheets; roast potatoes on top rack and carrots on middle rack.)
Roast on top rack until veggies are browned and tender, 20-25 minutes.
Meanwhile, place panko, lemon zest, and garlic powder in a large zip-close bag. Season with salt (we used 1 tsp; 2 tsp for 4 servings) and pepper.
Pat steak* dry with paper towels.
Place sour cream in a medium bowl; add steak and turn to coat.
Place coated steak in bag with panko mixture and seal to close. Shake until steak is evenly coated. (TIP: You may need to move steak around in bag, pressing with your hands, to spread out panko and make it stick.)
Heat a ¼-inch layer of oil in a large, heavy-bottomed pan over medium-high heat. Once oil is hot enough that a pinch of panko sizzles when added to pan, add steak. (TIP: Depending on the size of your pan, you may need to work in batches.)
Cook until panko is golden and steak reaches desired doneness, 2-3 minutes per side for medium-rare. (TIP: For medium doneness, cook 1 minute more per side.)
Transfer to a paper-towel-lined plate.
Divide steak, potatoes, and carrots between plates. Serve with lemon wedges on the side and creamy mustard sauce for dipping or drizzling.
