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Beef schnitzel recipe

3 ratings

Made with beef medallions, this spin on schnitzel is just as delicious as the original. A rustic beetroot and dill slaw cuts through the rich meat beautifully and what could be better than everything being on the table in just 30 minutes? See method

Serves 4
10 mins to prepare and 15-20 mins to cook
591 calories / serving

Ingredients

4 tbsp plain flour
2 tsp smoked paprika
1 large egg, beaten
160g (5oz) breadcrumbs
2 x 340g packs beef medallion steaks
2 tbsp olive oil
1 lemon, cut into wedges to serve

For the slaw

2 raw beetroot, peeled and grated
1 large carrot, peeled and grated
½ red onion, peeled and finely sliced
2 stalks celery, finely sliced
½ x 30g pack dill, leaves chopped
1 lemon, juiced and zested (zest reserved for the schnitzel)
1 tbsp extra-virgin olive oil

If you don't have red onions, try using white, brown or spring onions

Each serving contains

Energy
2480kj
591kcal 30%
Fat
25g 35%
Saturates
6g 30%
Sugars
7g 8%
Salt
1.4g 23%

of the reference intake
Carbohydrate 47.6g Protein 48.3g Fibre 3.7g

Method

Combine all the ingredients for the slaw in a bowl, season with salt and set aside.
Put the flour, smoked paprika and lemon zest in a bowl with a pinch of salt. Mix together.
Put the beaten egg in a shallow bowl. Put the breadcrumbs in a separate shallow bowl.
Put one beef medallion between 2 sheets of nonstick baking paper. Bash with a rolling pin until it’s half the original thickness. Repeat with the other three medallions.
One by one, dip the thinned pieces of beef in the flour, ensuring each piece is thoroughly coated. Next dip them in the egg wash, hold above the bowl to allow any excess egg to drain off, then coat in the breadcrumbs.
Heat the oil in a large frying pan over a medium-high heat and cook the schnitzels for 2-2 1⁄2 minutes on each side, until cooked through and golden.
Serve with the slaw and a lemon wedge.