Soy-Free Beef Schnitzel
Crispy, golden, and utterly satisfying, this Soy-Free Beef Schnitzel is a delicious twist on a classic European dish. Perfectly seasoned beef cutlets are pounded thin for maximum tenderness, then coated in a traditional flour, egg, and breadcrumb mixture for a crave-worthy crunch. Pan-fried to golden perfection in a blend of butter and vegetable oil, these schnitzels are irresistibly juicy on the inside and beautifully crispy on the outside. With no soy ingredients, this recipe is a fantastic option for those with dietary restrictions. Serve your schnitzels hot with a squeeze of fresh lemon juice and a sprinkle of chopped parsley for a bright, flavorful finish. Ideal for weeknight dinners or casual entertaining, this quick and easy recipe comes together in just 35 minutes, delivering four servings of pure comfort and culinary delight!
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Recipe Information
Ingredients
- 4 pieces (each about 5 oz) Beef cutlets
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper, freshly ground
- 1 cup All-purpose flour
- 2 large Eggs
- 2 tablespoons Milk
- 2 cups Breadcrumbs
- 4 tablespoons Unsalted butter
- 4 tablespoons Vegetable oil
- 2 whole Lemon wedges
- 2 tablespoons Fresh parsley, chopped
Instructions
Place each beef cutlet between two pieces of plastic wrap. Using a meat mallet or the bottom of a heavy skillet, pound the beef to about 1/4 inch thickness.
Season both sides of each beef cutlet with salt and freshly ground black pepper.
Prepare three shallow dishes. Place flour in the first dish. In the second dish, whisk together the eggs and milk until well combined. Place the breadcrumbs in the third dish.
Dredge each beef cutlet in flour, shaking off the excess. Next, dip it into the egg mixture, allowing any excess to drip off. Finally, coat the cutlet in breadcrumbs, pressing gently to adhere the breadcrumbs.
In a large skillet, heat the butter and vegetable oil over medium heat until the butter is melted and the mixture is shimmering.
Add the breaded beef cutlets to the skillet, ensuring they are not crowded. Fry for about 3-4 minutes on each side or until they are golden brown and crispy. Depending on the size of your skillet, you may need to cook the schnitzels in batches.
Transfer the cooked schnitzels to a paper towel-lined plate to drain any excess oil and keep them warm in a low oven if necessary while you finish cooking.
Serve the beef schnitzels hot with lemon wedges and a sprinkle of chopped fresh parsley.
Nutrition Facts
Calories |
3756 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 236.4 g | 303% | |
| Saturated Fat | 86.8 g | 434% | |
| Polyunsaturated Fat | 33.6 g | ||
| Cholesterol | 896 mg | 299% | |
| Sodium | 6336 mg | 276% | |
| Total Carbohydrate | 276.4 g | 101% | |
| Dietary Fiber | 16.7 g | 60% | |
| Total Sugars | 22.5 g | ||
| Protein | 158.8 g | 318% | |
| Vitamin D | 2.4 mcg | 12% | |
| Calcium | 360 mg | 28% | |
| Iron | 32.5 mg | 181% | |
| Potassium | 2153 mg | 46% | |
*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.
