Golden-brown, crispy perfection giving way to succulent, tender beef that practically melts in your mouth. It's a dish that transcends generations, bringing warmth and joy to every bite. As you follow along, imagine the savory aroma filling your kitchen, the sizzle of the meat hitting the pan, and the anticipation of that first heavenly taste.
We love the more common chicken schnitzel but once in a while it’s fun to go with beef. Get ready to elevate your dinner game with a plateful of crispy, golden goodness – because nothing says comfort like a homemade Beef Schnitzel! Let's get cooking!
Ingredients
Servings 6
- ½ cup all-purpose flour
- Pinch salt
- ⅛ teaspoon black pepper
- ⅛ teaspoon smoked paprika
- ⅛ teaspoon garlic powder
- 2 eggs
- 3 cups panko breadcrumbs
- ¼ cup chopped parsley
- 6 thin cut pieces of steak
- 3 tablespoons sesame seeds
- Oil for frying
for garnish
- Tahini
- silan
Nutritional Facts
Nutrition Facts
Beef Schnitzel
Amount per Serving
Calories
638
% Daily Value*
Fat
38
g
58
%
Saturated Fat
13
g
81
%
Trans Fat
0.04
g
Polyunsaturated Fat
6
g
Monounsaturated Fat
19
g
Cholesterol
158
mg
53
%
Sodium
331
mg
14
%
Potassium
581
mg
17
%
Carbohydrates
31
g
10
%
Fiber
2
g
8
%
Sugar
2
g
2
%
Protein
42
g
84
%
Vitamin A
336
IU
7
%
Vitamin C
3
mg
4
%
Calcium
119
mg
12
%
Iron
6
mg
33
%
* Percent Daily Values are based on a 2000 calorie diet.
Instructions
- On a plate or bowl combine flour, salt, black pepper, paprika and garlic powder. Mix well.
- In a separate bowl whisk eggs and another bowl or plate place panko, sesame seeds and parsley.
- Dip steak into the flour then into the eggs and finally coat with the panko mixture. Set aside and repeat with remaining steaks.
- Heat a thick layer of oil in a pan and fry schnitzels on both sides until golden brown. Drain on paper towels.
- Serve hot with tahini and silan and enjoy!
Video
Beef ingredient is not listed in the ingredients and I imagine it needs to be pounded You can “wing “ it if you’ve ever made Chicken schnitzel - and I imagine a tender cut of beef is the best - I would use veal as the Italians do
Thanks for letting us know about the missing ingredient. We used 6 thin cut slices of beef, but if you can't get that from your butcher already thin cut you can always pound the meat as you suggested.
What type of beef and how
much please. Not stated in the recipe
I'll third the motion. What cut of meat is best for this recipe, and how much should we use for the amount of coating this makes?
As the little, old, lady use to say, “Where’s the beef?!”
It doesn't give the kind or amount of meat needed in the just if ingredients. Being that it's the main ingredient one can't really just wing it.