In this recipe the traditional veal is replaced with a tender slice of beef, eye of round. This schnitzel has the perfect crisp and golden crust you expect from a classic schnitzel. Make sure to squeeze a bit of lemon, right before digging in to round out the flavors. Smart Recipes, European Recipes, Beef Recipes, Recipes Beef European Traditional German Schnitzel Traditional German Schnitzel Recipe | PT30M Serves 4 Ingredients: 1 Cup All-Purpose Flour 4 Large Eye Of Round Steaks 3 Tablespoons Salt 2 Large Eggs 2 Tablespoons Heavy Cream 0.5 Teaspoon Freshly Ground Black Pepper 2 Cups Vegetable Oil 3 Tablespoons Unsalted Butter 1 Lemon 0.25 Cup Fresh Parsley Line a large baking sheet with two layers of paper towels and set aside. In a shallow bowl, whisk together flour and 1 teaspoon salt. In another shallow bowl, lightly whisk eggs and cream until just combined. In a third shallow bowl, mix breadcrumbs and 2 teaspoons salt. Place beef steaks between two sheets of plastic wrap and gently pound slices to 1/4 inch thickness. Season lightly with salt and pepper. In a cast iron skillet, heat oil over medium heat to 350 degrees using a deep-frying thermometer for accuracy. Stir in butter and adjust heat to maintain 350 degrees. Meanwhile, dredge the beef in the flour mixture, then the egg mixture (allow the excess egg to drip off slightly) and then coat generously in the seasoned breadcrumbs. Transfer the beef to the skillet and use a large spoon to baste the top of the beef with the hot oil. Cook for about 1 minute or until breading starts to brown. Flip and cook on the other side for another 1-2 minutes and transfer to the lined baking sheet to drain slightly. Garnish with parsley and lemon wedge, serve with smashed potatoes or for a truly traditional spin hot buttered Spaetzle or noodles.

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