Main Courses

Beef Schnitzel


Posted: November 18

Time: 30 minutes

Yield: 5 servings

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Beef Schnitzel is almost like an international version of chicken-fried steak; both are crispy-on-the-outside, juicy-on-the-inside fried steaks. But where chicken fried steak uses gravy to add a touch of richness, Beef Schnitzel has richness cooked right into the breading with copious amounts of butter. With a little lemon for brightness, this main course has a satisfying crunch and steak that's cooked with sensational savoriness. You can serve it on its own alongside rice or potatoes or as the star of a truly epic sandwich.


Ingredients

5 sirloin steaks, thinly sliced
2 ounces all-purpose flour
2 teaspoons paprika
salt, to taste
pepper, to taste
2 eggs, lightly beaten
9 ounces dried breadcrumbs
5 teaspoons butter
5 teaspoons olive oil
1 lemon, cut into wedges

Directions

Step 1

Place the steaks between two layers of plastic wrap.

Step 2

Place the wrapped steaks on a cutting board, and using a rolling pin or similar tool, flatten them.

Step 3

Mix the flour, paprika, salt, and pepper in a low, shallow dish.

Step 4

On a separate plate or in another shallow dish, pour the beaten eggs.

Step 5

On another plate, pour the breadcrumbs.

Step 6

In a large frying pan on the stove-top, heat 1 teaspoon of the butter and 1 teaspoon of the olive oil.

Step 7

Dip one of the steaks into the flour mixture, then the beaten eggs, then the breadcrumbs.

Step 8

Fry the breadcrumb-coated steak in the butter and oil until golden and crispy on all sides, about 1 minute per side. Their extreme flatness reduces the cooking time.

Step 9

Transfer the fried schnitzel to a plate lined with paper towels.

Step 10

Repeat the dipping and frying process for each steak, using a new teaspoon of the butter and a new teaspoon of the oil for each steak, until they are all cooked.

Step 11

Serve hot with the lemon wedges!


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