Can Schnitzel Be Made From Beef

I think everyone enjoys a schnitzel, and what's not to love? Tender beef schnitzels, crumbed in crispy breadcrumbs and fried to golden brown perfection make the perfect meal. Follow my easy instructions and you can be enjoying your very own crispy crumbed beef schnitzel tonight!

You can see how crispy this schnitzel is just by looking at it!

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1. What is a schnitzel?
2. Ingredients you will need
3. Instructions
4. Top tips for frying the schnitzel
5. Questions
6. Pin for later
7. Other German-inspired recipes
8. The recipe
9. Crispy crumbed beef schnitzels

What is a schnitzel?

A schnitzel is simply a thin slice of meat that has been coated in flour, egg and breadcrumbs and then fried in oil until the coating is crispy and the meat is cooked. Because the meat is pounded with a meat mallet (or rolling pin) until it is very thin, a schnitzel only takes a few minutes to cook. This makes it the ideal meal for busy weeknights when you need to get something on the table in a hurry.

Traditionally schnitzels were made with veal, and known as Wiener Schnitzel, but the dish has evolved over the years to include other meats such as beef (Jäger Schnitzel), pork (Schweine Schnitzel), turkey or chicken (Hänchen Schnitzel) – I have a recipe for chicken schnitzel here if you'd like to try that too.

This crispy beef schnitzel is coated in toasted breadcrumbs. Toasting the breadcrumbs before using them to coat the schnitzel serves two purposes:

• it makes the coating extra crispy, providing a satisfying 'crunch' as you bite through it;
• the toasted breadcrumbs prevent too much oil from being absorbed during cooking.

I love to serve these crispy crumbed beef schnitzels with a delicious hunter's sauce and a side dish of German potatoes with caramelised onions and crumbled bacon.

And in case you were wondering, schnitzel is a German word that simply means 'cutlet' in English.

Ingredients you will need

**Get the complete list of ingredients and full instructions for making these crispy crumbed beef schnitzels on the printable recipe card at the end of this post**

This recipe is sufficient for 2 people. You can simply use extra pieces of steak and increase the coating ingredients to scale up to cater for more people.

• Steak – You will need about 120 grams or 4 ounces of beef per schnitzel. There are various cuts of beef that you can use, and you may know them by various names depending on where in the world you live. Here are some of the more common terms used in the UK – minute steaks, beef escalopes, beef medallions, frying steak. You could also cut your own thin steaks from a piece of topside.
• Cornflour or cornstarch – This is used for the first layer of coating on the schnitzels. You can substitute this for plain all-purpose flour, but cornflour tends to make the schnitzels more crispy.
• Egg – The second layer of coating and should be lightly beaten.
• Breadcrumbs – The final layer of the coating. You can make your own breadcrumbs by grating slices of bread on a box grater (or just whizz them in a food processor). Toasting them in a dry frying pan crisps dries out the breadcrumbs and provides a much crispier coating that soft breadcrumbs. I used brown bread, but you could use white or even wholemeal bread.
• Salt and pepper – for seasoning. This is mixed with the cornflour before coating the steak. You could also add other herbs and spices to the cornflour such as paprika or oregano, but this is totally optional.
• Sunflower oil (not pictured) – used for frying the schnitzels. You can use any neutral-flavoured oil. I wouldn't use olive oil as it has quite a strong taste.

Instructions

It only takes 8 minutes to fry 2 schnitzels, but they do have to be chilled in the fridge for half an hour to let the coating settle. Why not save yourself some time by preparing them the night before, then all you have to do is fry them up and have a delicious family supper in next to no time.

4 easy instructions!

1. Start off by placing each piece of steak between two sheets of plastic wrap and pounding with a heavy rolling pin to flatten the steak. If you have a meat mallet you could use this instead. The steak should be pounded to about 1/4 inch (about three-quarters of a centimetre) in thickness. Pounding the meat in this way not only thins the meat out, but also tenderises it.
2. Prepare 3 shallow bowls and a large plate to hold the crumbed schnitzels.
   1. In the first bowl combine the cornflour with salt and pepper, and also any herbs and spices (paprika/oregano) you may be using.
   2. Lightly beat the egg into the second bowl.
   3. Make the breadcrumbs (just grate slices of bread on a box grater) and toast them lightly in a dry frying pan until they start to turn brown and lose their moisture. Keep your eye on them – they burn easily. Place these in the third bowl.
3. Coat the steak.
   1. Dip the slices of steak first into the cornflour, taking care to coat the steak completely. Shake off any excess cornflour.
   2. Now dip the steak into the egg and let the excess drip off.
   3. Finally coat each piece of steak in the breadcrumbs, pressing them on well.
   4. Put the coated steak onto a plate, cover with plastic wrap and refrigerate for about 30 minutes. Don't skip this step. Letting the coated steak rest in the refrigerator allows the coating to 'set' and it will be less likely to come off as you fry the steak.
4. Heat the sunflower oil in a large frying pan and then fry the steaks for 3 to 4 minutes on each side until crispy and golden. You don't need lot of oil for this. 4 tablespoons (or a quarter of a cup) will be more than sufficient. If you have a non stick pan you may be able to get away with less.
5. Drain on paper towel before serving.

Top tips for frying the schnitzel

• Let the oil come to temperature. It should reach 165 degrees Celsius or 330 degrees Fahrenheit before adding the steak. If you don't have a thermometer you can drop a few breadcrumbs into the hot oil. The oil will be hot enough when the breadcrumbs sizzle and start to turn brown after 15 seconds.
• If you put the schnitzels into cold oil they will absorb the oil and become soggy, and the coating may fall off.
• Don't turn the schnitzels until they have been in the hot frying pan for at least 3 minutes. If you turn them too soon you run the risk of the coating falling off.

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The coating should adhere to the steak if you follow my frying tips.

Questions

Can I freeze crumbed beef schnitzels

Yes. Place the uncooked crumbed schnitzels onto a baking sheet and freeze until solid. Then transfer them to a suitably sized freezer bag and freeze for up to 3 months. You can let them defrost in the refrigerator before frying, or fry from frozen. If you fry from frozen you should allow an extra minute or two per side in the frying pan.
I wouldn't freeze the cooked schnitzels as the coating will just fall off when they defrost.

Can I make them in advance?

Yes. You can leave the crumbed (uncooked) schnitzels in the refrigerator for up to 3 days before frying. Just be sure to cover them with plastic wrap before storing them.

Can I scale this recipe up?

If you would like to make extra schnitzels, just double the recipe. You should allow about 120 grams (or 4 ounces) of steak per schnitzel. One schnitzel should be sufficient for one person, unless you have a large appetite.

Pin for later

If you would like to try this recipe for crispy crumbed beef schnitzels, why not pin it to one of your Pinterest boards so you can find it easily. Just click on the image below.

Other German-inspired recipes

Why not take a look at some of my other German-inspired recipes while you are here.

• Crispy chicken schnitzel
• Spicy braised red cabbage
• Hunters sauce – creamy mushroom sauce
• Crispy pork knuckle with saute potatoes (Eisbein)

The recipe

• ▢ 8 ounces / 245 grams minute steak (also called beef escalopes / frying steak / beef medalliions)
• ▢ 2 tablespoons cornflour / cornstarch
• ▢ 1 medium egg beaten
• ▢ 1 cup / 125 grams breadcrumbs
• ▢ ½ teaspoon salt
• ▢ ½ teaspoon ground black pepper
• ▢ ¼ cup / 60 ml sunflower oil
• ▢ ½ teaspoon paprika optional
• ▢ ½ teaspoon oregano optional

• Place the steak between 2 sheets of plastic wrap and pound with a meat mallet (or heavy rolling pin) until flattened to ¼ inch thickness.

  8 ounces / 245 grams minute steak

• Make breadcrumbs by grating slices of bread on a box grater, then lightly toast them in a dry frying pan until they are golden brown.

  1 cup / 125 grams breadcrumbs

• Combine the cornflour/cornstarch with the salt and pepper, and optionally the paprika/oregano in a shallow bowl.

  2 tablespoons cornflour / cornstarch, ½ teaspoon salt, ½ teaspoon ground black pepper, ½ teaspoon paprika, ½ teaspoon oregano

• Lightly beat the egg in a second bowl.

  1 medium egg

• Place the toasted breadcrumbs in a third bowl.

• Dip the slices of steak first into the cornflour, taking care to coat the steak completely. Shake off any excess cornflour.

• Now dip the steak into the egg and let the excess drip off.

• Finally coat each piece of steak in the breadcrumbs, pressing them on well.

• Put the coated steak onto a plate, cover with plastic wrap and refrigerate for about 30 minutes.

• Heat the sunflower oil in a large frying pan and then fry the steaks for 3 to 4 minutes on each side until crispy and golden.

• Drain on paper towel and before serving.

Tips for frying the schnitzel

• Let the oil come to temperature. It should reach 165 degrees Celsius or 330 degrees Fahrenheit before adding the steak. If you don't have a thermometer you can drop a few breadcrumbs into the hot oil. The oil will be hot enough when the breadcrumbs sizzle and start to turn brown after 15 seconds.
• If you put the schnitzels into cold oil they will absorb the oil and become soggy, and the coating may fall off.
• Don't turn the schnitzels until they have been in the hot frying pan for at least 3 minutes. If you turn them too soon you run the risk of the coating falling off.

Freezing

You can freeze the uncooked crumbed schnitzel in a single layer on a baking sheet.  Transfer to a suitably sized freezer bag when solid and freeze for up to 3 months.  Fry from frozen but allow an extra one or two minutes per side.

Nutrition has been calculated on the assumption that all the oil and coating ingredients will be used.

Calories – 863 kcal | Carbohydrates – 46 g | Protein – 65.5 g | Fat – 46.6 g | Saturated Fat – 15.6 g | Cholesterol – 187 mg | Sodium – 1563 mg | Potassium – 481 mg | Fiber – 3.1 g | Sugar – 3.6 g | Calcium – 114 mg | Iron – 6 mg

I am not a nutritionist. The nutrition information has been calculated using an on-line calculator, and is intended for information and guidance purposes only. If the nutrition information is important to you, you should consider calculating it yourself, using your preferred tool.

Unless otherwise stated, a cup is the standard US cup containing 240 ml. In all my recipes this cup is assumed to hold 140g of flour. For help converting other ingredients between cups, grams, ounces and other measures, see my recipe conversion calculator.

All my recipes are developed and tested at sea-level. For tips on adjusting recipes for high altitudes see my post on baking at high altitudes.

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In my previous life, I was an IT Consultant. Now that I've swapped an office for a kitchen I have a lot more time to spend on things that interest me such as trying out new recipes. Most of my cooking is based around quick and easy meals, and you'll probably find a little South African influence creeping in due to the many years I spent there.

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Source: https://www.foodleclub.com/crispy-crumbed-beef-schnitzels/

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