Crumbed Steak Schnitzel
Instructions
- 1
If your steaks are thicker than 6mm, place them between two sheets of plastic wrap and gently pound with a meat mallet until they reach the desired thickness.
- 2
Set up three shallow dishes: place flour in the first, beat eggs in the second, and mix breadcrumbs with half the salt, pepper, and paprika in the third.
- 3
Season both sides of each steak with the remaining salt and pepper.
- 4
Dredge each steak first in flour, shaking off excess, then dip in beaten egg, and finally coat thoroughly with seasoned breadcrumbs, pressing gently to ensure the crumbs adhere.
- 5
Heat oil in a large frying pan over medium-high heat. The oil should be about 5mm deep and hot enough that a breadcrumb sizzles immediately when dropped in.
- 6
Carefully place the crumbed steaks in the hot oil, being careful not to overcrowd the pan. Fry for 2-3 minutes on each side until golden brown and crispy.
- 7
Transfer cooked schnitzels to a plate lined with paper towels to drain excess oil.
- 8
Serve immediately with lemon wedges on the side, squeezing fresh lemon juice over the schnitzel just before eating.
Chef's Note
"This crispy schnitzel brings me back to my grandmother's kitchen in Vienna - it's all about getting that golden crust just right. Don't be intimidated by the breading process; with thin steaks and hot oil, you'll achieve restaurant-quality results every time."
