Our basic crumbed beef schnitzel is produced with thinly sliced minute steak that has been hand tenderised in store.
Simply shallow fry in a skillet and serve with your favorite sides, such as salad, chips, vegetables, or even a sneaky side pasta. They’re quite easy to make, and the kids will enjoy them.
Beef schnitzel, sometimes spelled as “schnitzel,” is a classic dish made from thinly pounded or flattened slices of beef that are breaded and fried until they are golden brown and crispy. This dish has European origins, particularly from countries like Austria and Germany, and it has become popular worldwide. Here are some key points about beef schnitzel:
Thin Slices: Beef schnitzel is typically made from thin slices or cutlets of beef, often from cuts like sirloin or top round. These slices are tenderized further by pounding them to an even thickness, ensuring that they cook quickly and evenly.
Breading: The beef slices are typically coated in a breadcrumb mixture before being fried. The breading can be seasoned with herbs and spices to add flavor and enhance the texture.
Frying: The coated beef slices are shallow-fried or pan-fried in hot oil or butter until they are crispy and golden brown on the outside and cooked to the desired level of doneness on the inside.
Variations: Beef schnitzel can be served in various ways. It is often served plain with a lemon wedge for added zest, but it can also be topped with sauces like mushroom gravy or served with a side of creamy mashed potatoes or a fresh salad.
Cultural Variations: Schnitzel is a popular dish in many countries, and variations exist to suit regional tastes. For example, in Austria, Wiener Schnitzel is a famous version made with veal. In Germany, it’s often made with pork.
Texture: A well-prepared beef schnitzel should have a crispy and crunchy outer layer from the breading, while the inside should be tender and juicy.