Crispy beef schnitzels coated in golden breadcrumbs and served with a rich, creamy Dijon gravy. A delicious and comforting dish perfect for any meal.
Ingredients:
- For the Beef Schnitzel:
- 4 boneless beef steaks (such as sirloin, flank steak, or round steak)
- 1/2 cup all-purpose flour
- 2 large eggs, beaten
- 1 cup breadcrumbs (preferably panko for extra crispiness)
- 1/4 cup grated Parmesan cheese
- 1 teaspoon paprika (smoked paprika works well for extra flavor)
- Salt and pepper to taste
- 3 tablespoons olive oil (or vegetable oil for frying)
- For the Gravy:
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1 cup beef broth (preferably low-sodium)
- 1/2 cup heavy cream
- 2 tablespoons Dijon mustard
- 1 teaspoon Worcestershire sauce (optional, but adds a great depth of flavor)
Directions:
- Prepare the Beef Steaks:
Start by tenderizing the beef steaks. Lay them between two sheets of plastic wrap or parchment paper. Use a meat mallet to pound them to about 1/4-inch thickness. This will help the meat cook faster and become extra tender. Once tenderized, season both sides generously with salt and freshly cracked black pepper. This basic seasoning is key to enhancing the natural flavor of the beef. - Set Up the Breading Station:
Set up three shallow bowls for breading:- In the first bowl, place the all-purpose flour.
- In the second bowl, whisk the two eggs until fully blended and slightly frothy.
- In the third bowl, combine the breadcrumbs, grated Parmesan cheese, and paprika. Mix well to ensure the breadcrumbs are evenly coated with the seasoning.
This three-step breading process will give the beef schnitzel its signature crispy coating.
- Bread the Beef Steaks:
Begin breading each steak by first dredging it in the flour, making sure both sides are coated lightly. Shake off any excess flour. Next, dip the floured steak into the beaten eggs, allowing any excess egg to drip off. Finally, press the steak into the breadcrumb mixture, ensuring it’s evenly coated with the crispy breadcrumbs. Gently press the breadcrumbs into the meat to ensure they stick. Repeat this process for all the steaks. - Cook the Schnitzels:
Heat the olive oil in a large skillet over medium heat. You want enough oil to cover the bottom of the pan, but not to submerge the steaks completely. Once the oil is shimmering (but not smoking), add the breaded beef schnitzels to the skillet. Cook for 3-4 minutes per side, depending on the thickness of your steaks. The schnitzels should be golden brown and crispy on both sides. After cooking, transfer the schnitzels to a plate lined with paper towels to absorb any excess oil. Keep them warm in a low oven (about 200°F or 90°C) while you prepare the gravy. - Make the Gravy:
In the same skillet, melt the butter over medium heat, scraping up any browned bits from the bottom of the pan (these bits are packed with flavor). Once the butter has melted, whisk in the flour and cook for 1 minute, stirring constantly. This step is important for creating a smooth, lump-free roux, which will thicken the gravy.Slowly pour in the beef broth, whisking continuously to avoid lumps. Once the broth is fully incorporated, stir in the heavy cream, Dijon mustard, and Worcestershire sauce (if using). The mustard will give the gravy its signature tangy kick, while the Worcestershire sauce deepens the flavor. Continue to cook the gravy for about 3-5 minutes, stirring occasionally, until it thickens to a creamy consistency. Taste the gravy and adjust the seasoning with salt and pepper as needed.
- Serve:
To serve, place each crispy beef schnitzel on a warm plate and generously pour the creamy Dijon gravy over the top. The rich, tangy gravy will soak into the crunchy coating, creating the perfect balance of textures. Serve immediately, garnished with a sprinkle of fresh parsley or chives if desired for a pop of color.
Serving Suggestions: Beef schnitzel with Dijon gravy pairs wonderfully with mashed potatoes, roasted vegetables, or a simple side salad. You can also serve it with buttered noodles or crispy fries for a more indulgent meal. For a refreshing contrast, try serving it alongside a tangy coleslaw or pickled vegetables.
Nutritional Information:
- ⏰ Prep Time: 20 minutes | Cooking Time: 20 minutes | Total Time: 40 minutes
- 🔥 Kcal: 600 kcal per serving | 🍽️ Servings: 4 servings
Tips:
- Choosing the right beef: While flank and sirloin steaks are excellent choices for schnitzel, you can also use round steak or even ribeye if you want a more luxurious version.
- Breadcrumbs: Panko breadcrumbs are lighter and crispier than regular breadcrumbs, which gives the schnitzels an extra crunch. If you can’t find panko, you can use regular breadcrumbs, but be sure to toast them lightly in the oven for added crispness.
- Make Ahead: You can bread the schnitzels ahead of time and store them in the fridge until you’re ready to cook. This will make the process quicker when you’re ready to serve dinner.