Low Sodium Crumbed Beef Schnitzel
Delight in the crisp, golden perfection of this **Low Sodium Crumbed Beef Schnitzel**, a healthier take on a beloved classic. Crafted with thinly sliced beef cutlets, this recipe swaps out excessive salt for a flavorful blend of garlic powder, onion powder, and fresh parsley, delivering bold taste in every bite. The panko breadcrumb coating, enhanced with zesty lemon zest, creates a light, crispy crust that pairs beautifully with the tender meat inside. Pan-fried to perfection in heart-healthy olive oil, this schnitzel is quick to prepare, ready in just 32 minutes, and ideal for a weeknight dinner or a crowd-pleasing meal. Serve with lemon wedges for a fresh, tangy finish that perfectly balances the dish. Perfect for those watching their sodium intake, this recipe proves that low salt never means low flavor!
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Recipe Information
Ingredients
- 4 pieces Beef cutlets, thinly sliced
- 0.5 cup All-purpose flour
- 1 teaspoon Ground black pepper
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 2 pieces Large eggs
- 2 tablespoons Water
- 1 cup Panko breadcrumbs, low sodium
- 2 tablespoons Fresh parsley, chopped
- 1 teaspoon Lemon zest
- 0.25 cup Olive oil
- 4 pieces Lemon wedges
Instructions
Begin by setting up your breading station: Place the flour in a shallow dish and season it with ground black pepper, garlic powder, and onion powder.
In a second shallow dish, whisk together the eggs and water until well combined.
In a third shallow dish, combine the low sodium panko breadcrumbs, chopped parsley, and lemon zest.
Take each beef cutlet and coat it lightly in the seasoned flour, shaking off any excess.
Dip the floured cutlet into the egg mixture, ensuring it is fully covered.
Press the cutlet into the panko mixture, ensuring it is evenly coated on both sides. Repeat with remaining cutlets.
Heat the olive oil in a large skillet over medium heat.
Once the oil is hot, add the crumbed beef cutlets to the skillet. Avoid overcrowding by cooking them in batches if necessary.
Cook each schnitzel for about 3-4 minutes on each side or until the crust is golden brown and the beef is cooked through.
Remove the schnitzels from the skillet and place them on a plate lined with paper towels to drain any excess oil.
Serve the low sodium beef schnitzel immediately with lemon wedges on the side for squeezing over the top.
Nutrition Facts
Calories |
2338 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 150.8 g | 193% | |
| Saturated Fat | 43.8 g | 219% | |
| Polyunsaturated Fat | 5.3 g | ||
| Cholesterol | 652 mg | 217% | |
| Sodium | 612 mg | 27% | |
| Total Carbohydrate | 144.5 g | 53% | |
| Dietary Fiber | 8.1 g | 29% | |
| Total Sugars | 5.0 g | ||
| Protein | 111.5 g | 223% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 200 mg | 15% | |
| Iron | 18.4 mg | 102% | |
| Potassium | 1702 mg | 36% | |
*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.
