Beef Schintzel


  • 5 thin-cut minute steaks
  • 50g plain flour
  • 2 tsp paprika
  • 2 eggs, lightly beaten
  • 250g dried breadcrumbs
  • 5 tsp butter
  • 5 tsp olive oil
  • lemon wedges, to serve

Cooking Method


  1. Stretch a piece of cling film over a chopping board, lay the steaks on top of it, then put another piece of cling film on top. Use a rolling pin to bash the steaks until they are really flat and thin.
  2. Mix the flour and paprika with some salt and pepper on a plate. Put the egg and breadcrumbs on two more plates, then dip the steaks into the flour first, then the egg, then the breadcrumbs.
  3. Heat 1 tsp of butter and 1 tsp of oil in a large frying pan, then cook one of the schnitzels for about 1 min on each side until the breadcrumbs are golden and crispy. Repeat Step 3 for the other schnitzels. Serve with lemon wedges, salad and coleslaw, if you like.