Switch up your schnitzel recipe with this tasty twist - ready in just 30 minutes.


  • 4 x 200g rump steaks, trimmed
  • 1 1/3 cups (120g) rolled oats
  • 3 streaky bacon rashers, finely chopped
  • 1/3 cup (50g) plain flour
  • 1 egg, lightly beaten
  • 1/2 cup (125ml) milk
  • Sunflower oil, to shallow-fry
  • 2 tablespoons olive oil
  • 2 tablespoons white wine vinegar
  • 2 teaspoons wholegrain mustard
  • 100g each pea shoots and rocket leaves
  • 200g green beans, trimmed, blanched, halved lengthways
  • Lemon wedges, to serve


  1. Using a rolling pin, flatten steaks between two sheets of baking paper until 1.5cm thick. Combine oats, bacon and 1 tbs flour in a bowl and season with pepper. Whisk egg and milk in a second bowl and place remaining 1/4 cup (35g) flour in a third bowl. Dust steak in flour, then dip in egg mixture, then coat in oat mixture.
  2. Heat 2cm sunflower oil in a large frypan over medium-high heat and, in batches, cook schnitzels, for 3 minutes each side or until golden and cooked through. Drain on paper towel and keep warm.
  3. To make the salad, combine olive oil, vinegar and mustard. Season, then add pea shoots, rocket leaves and beans. Toss to combine. Serve with schnitzel and lemon wedges to squeeze over.