Crumbed Beef Schnitzel
Crispy, golden, and irresistibly savory, this Crumbed Beef Schnitzel recipe transforms tender beef steaks into a mouthwatering delight. Perfect for a quick yet impressive dinner, this dish features thinly pounded top-round or sirloin steaks coated in a flavorful breadcrumb mixture seasoned with garlic and onion powders. Gently fried to crunchy perfection, each schnitzel is paired with a refreshing squeeze of lemon and a sprinkle of fresh parsley for added zest and freshness. Ready in just 35 minutes, this schnitzel is ideal for busy weeknights or casual gatherings. Serve it alongside a crisp green salad, buttery mashed potatoes, or traditional spaetzle for a comforting, restaurant-quality meal at home. With its easy preparation and sumptuous taste, this classic Crumbed Beef Schnitzel is a must-try recipe for schnitzel lovers everywhere.
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Recipe Information
Ingredients
- 4 pieces Beef steaks (thinly sliced, preferably top round or sirloin)
- 100 grams All-purpose flour
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 large Eggs
- 2 tablespoons Milk
- 200 grams Breadcrumbs
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 250 milliliters Vegetable oil (for frying)
- 1 lemon Lemon wedges (for serving)
- 2 tablespoons Fresh parsley (chopped, optional)
Instructions
Place each beef steak between two sheets of plastic wrap and gently pound with a meat mallet until they are about 1/4 inch thick.
In a shallow dish, combine the flour, salt, and black pepper. Mix well.
In another shallow dish, beat the eggs with the milk until well combined.
In a third shallow dish, mix together the breadcrumbs, garlic powder, and onion powder.
Dredge each steak in the flour mixture, shaking off excess.
Dip the floured steak into the beaten eggs, allowing any excess to drip off.
Coat the steak thoroughly with the breadcrumb mixture, pressing gently to ensure the crumbs adhere. Repeat for all steaks.
Heat the vegetable oil in a large skillet over medium-high heat. The oil should be hot but not smoking.
Add the schnitzels, in batches if necessary, ensuring not to overcrowd the pan. Cook for about 3-4 minutes on each side, or until golden brown and crispy.
Transfer the cooked schnitzels to a plate lined with paper towels to drain excess oil.
Garnish with fresh chopped parsley, if desired, and serve immediately with lemon wedges for squeezing over the top.
Nutrition Facts
Calories |
4509 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 332.2 g | 426% | |
| Saturated Fat | 65.5 g | 328% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 655 mg | 218% | |
| Sodium | 5978 mg | 260% | |
| Total Carbohydrate | 252.5 g | 92% | |
| Dietary Fiber | 15.6 g | 56% | |
| Total Sugars | 22.4 g | ||
| Protein | 158.5 g | 317% | |
| Vitamin D | 2.4 mcg | 12% | |
| Calcium | 327 mg | 25% | |
| Iron | 27.1 mg | 151% | |
| Potassium | 2001 mg | 43% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
