Low Sodium Beef Schnitzel
Savor the indulgence of tender, crispy Low Sodium Beef Schnitzel, a healthier twist on the classic comfort food. Perfectly seasoned with a flavorful blend of garlic powder, onion powder, smoked paprika, and fresh parsley, each beef cutlet is coated in a golden panko-Parmesan crust for a satisfying crunch without the excessive salt. Quick and easy to prepare in under 40 minutes, this dish is pan-fried to perfection with olive oil and a touch of unsalted butter for richness. Serve with lemon wedges for a zesty finish and enjoy a guilt-free, heart-friendly meal that doesn't skimp on taste. Ideal for weeknight dinners or casual gatherings, this recipe combines wholesome ingredients with traditional schnitzel techniques for a healthier, crave-worthy favorite.
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Recipe Information
Ingredients
- 4 pieces Beef cutlets
- 0.5 cups All-purpose flour
- 0.5 teaspoons Ground black pepper
- 0.5 teaspoons Garlic powder
- 0.5 teaspoons Onion powder
- 0.5 teaspoons Paprika
- 2 pieces Large eggs
- 1 tablespoons Lemon juice
- 1 cups Panko bread crumbs
- 0.25 cups Parmesan cheese, grated
- 2 tablespoons Fresh parsley, chopped
- 4 tablespoons Olive oil
- 1 tablespoon Unsalted butter
- 4 pieces Lemon wedges
Instructions
Place each beef cutlet between two sheets of plastic wrap or parchment paper. Using a meat mallet, gently pound the beef to an even thickness of about 1/4 inch.
In a shallow dish, combine the flour, ground black pepper, garlic powder, onion powder, and paprika.
In another shallow dish, beat the eggs with the lemon juice until well combined.
In a third dish, combine the panko bread crumbs, Parmesan cheese, and chopped parsley.
Lightly coat each beef cutlet with the flour mixture, shaking off any excess.
Dip the floured cutlet into the egg mixture, allowing any excess to drip off.
Press the cutlet into the breadcrumb mixture, ensuring an even coating on both sides. Repeat with all cutlets.
Heat the olive oil and butter in a large skillet over medium heat.
Once the butter is melted and the oil is hot, add the breaded cutlets to the skillet. Cook for 4-5 minutes on each side, or until golden brown and cooked through.
Transfer the cooked schnitzels to a paper towel-lined plate to drain any excess oil.
Serve the low sodium beef schnitzel with lemon wedges on the side for squeezing over before eating.
Nutrition Facts
Calories |
2514 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 170.6 g | 219% | |
| Saturated Fat | 56.1 g | 280% | |
| Polyunsaturated Fat | 5.3 g | ||
| Cholesterol | 703 mg | 234% | |
| Sodium | 1612 mg | 70% | |
| Total Carbohydrate | 133.2 g | 48% | |
| Dietary Fiber | 8.7 g | 31% | |
| Total Sugars | 1.4 g | ||
| Protein | 115.1 g | 230% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 591 mg | 45% | |
| Iron | 21.7 mg | 121% | |
| Potassium | 1574 mg | 33% | |
*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.
