Bavarian Beef Schnitzel With Warm Tangy Slaw
Thin, tender Top Round Steaks get the German treatment with bread crumbs and smoked paprika. Round out the dish with a quick warm slaw.
11 Ingredients
Makes 4 servings
20 minutes
Nutrition information per serving: 381 Calories; 135 kcal Calories from fat; 15 g Total Fat; 8 g Saturated Fat; 5 g Monounsaturated Fat; 99 mg Cholesterol; 597 mg Sodium; 27 g Total Carbohydrate; 2 g Dietary Fiber; 32 g Protein; 2.8 mg Iron; 5.5 mg Niacin; 0.4 mg Vitamin B6; 1.6 mcg Vitamin B12; 5 mg Zinc; 33.7 mcg Selenium; 114.3 mg Choline;
Ingredients:
- beef Top Round Steaks, cut 1/8 inch thick (about 1 pound)
- 1-1/2 cups panko bread crumbs
- 3 tablespoons butter, melted
- 2 tablespoons finely chopped fresh parsley
- 1 teaspoon smoked paprika
- 3/4 teaspoon salt, divided
- 3/4 teaspoon pepper, divided
Warm Tangy Slaw:
- slices bacon, diced
- cups shredded cabbage
- cup apple cider vinegar
Source: beeflovingtexans.com
Preparation:
- Preheat oven to 425°F. Combine panko crumbs, butter, parsley, paprika, 1/2 teaspoon salt and 1/2 teaspoon pepper in large shallow dish.
- Press one beef steak firmly into crumb mixture to coat both sides; place on shallow baking pan. Repeat with remaining steaks. Evenly press remaining crumb mixture onto tops of steaks. Bake 10 minutes.
- Meanwhile, to prepare Warm Tangy Slaw, heat nonstick skillet over medium-high heat until hot. Add bacon; cook 5 to 7 minutes or until bacon is crispy. Add cabbage and vinegar; cook 5 to 7 minutes. Season with remaining 1/4 teaspoon salt and 1/4 teaspoon pepper.
- Serve schnitzel with slaw. Garnish with parsley, if desired.