Beef Schnitzel
This German main course is a child-friendly recipe for beef schnitzel. Thin minute steaks are flattened, then coated in a paprika-seasoned flour, beaten egg and dried breadcrumbs. They are pan-fried in a mix of butter and olive oil until the coating is golden and crisp. The dish is ready in 40 minutes, serves 5, and is traditionally accompanied by lemon wedges. It's ideal for dinner, lunch or supper.
Ingredients
- 5 thin-cut minute steaks
- 50g plain flour
- 2 tsp paprika
- 2 eggs lightly beaten
- 250g dried breadcrumbs
- 5 tsp butter
- 5 tsp olive oil
- lemon wedges, to serve
Method
- Cover a chopping board with cling film and place the steaks on it, then top with another layer of cling film. Bash the steaks with a rolling pin until they become very thin and flat.
- Combine the plain flour and 2 tsp paprika with salt and pepper on a plate. Place the lightly beaten eggs and 250g dried breadcrumbs on separate plates. Coat each steak first in the flour, then the egg, and finally the breadcrumbs.
- Warm 1 tsp of butter and 1 tsp of olive oil in a large frying pan. Cook one schnitzel for about 1 min on each side until the breadcrumbs turn golden and crispy. Repeat Step 3 for the remaining schnitzels. Serve with lemon wedges.
Nutrition (per serving)
Calories468 kcal
Fat14 g
Saturates4 g
Carbs46 g
Sugars3 g
Fibre2 g
Protein43 g
Sodium328 mg
Recipe details
Skill levelEasy
CategoryMain course
Cuisinegerman
DietHealthy
