Beef Schnitzel is almost like an international version of chicken-fried steak; both are crispy-on-the-outside, juicy-on-the-inside fried steaks. But where chicken fried steak uses gravy to add a touch of richness, Beef Schnitzel has richness cooked right into the breading with copious amounts of butter. With a little lemon for brightness, this main course has a satisfying crunch and steak that's cooked with sensational savoriness. You can serve it on its own alongside rice or potatoes or as the star of a truly epic sandwich.
Ingredients
• 5 sirloin steaks, thinly sliced • 2 ounces all-purpose flour • 2 teaspoons paprika • salt, to taste • pepper, to taste • 2 eggs, lightly beaten • 9 ounces dried breadcrumbs • 5 teaspoons butter • 5 teaspoons olive oil • 1 lemon, cut into wedgesDirections
Place the steaks between two layers of plastic wrap.
Place the wrapped steaks on a cutting board, and using a rolling pin or similar tool, flatten them.
Mix the flour, paprika, salt, and pepper in a low, shallow dish.
On a separate plate or in another shallow dish, pour the beaten eggs.
On another plate, pour the breadcrumbs.
In a large frying pan on the stove-top, heat 1 teaspoon of the butter and 1 teaspoon of the olive oil.
Dip one of the steaks into the flour mixture, then the beaten eggs, then the breadcrumbs.
Fry the breadcrumb-coated steak in the butter and oil until golden and crispy on all sides, about 1 minute per side. Their extreme flatness reduces the cooking time.
Transfer the fried schnitzel to a plate lined with paper towels.
Repeat the dipping and frying process for each steak, using a new teaspoon of the butter and a new teaspoon of the oil for each steak, until they are all cooked.
Serve hot with the lemon wedges!
