Home Recipes Bavarian Beef Schnitzel with Warm Tangy Slaw

Bavarian Beef Schnitzel with Warm Tangy Slaw

Enjoy a German-inspired take on tender Top Round Steaks, lightly breaded and seasoned with smoky paprika. Complete the. The contrast of textures and the aromatic slaw make this dish a true standout.

Featuring U.S. Beef

Ingredients

4	beef Top Round Steaks, cut 3 mm thick
150 g	panko bread crumbs
3 tbsp	butter, melted
2 tbsp	finely chopped fresh parsley
1 tsp	smoked paprika
3/4 tsp	salt, divided
3/4 tsp	pepper, divided
	Chopped parsley (optional)
	Warm Tangy Slaw:
2	bacon slices, diced
200 g	shredded cabbage
50 ml	apple cider vinegar

Step 1
Preheat oven to 220°C. Combine panko crumbs, butter, parsley, paprika, 1/2 teaspoon salt and 1/2 teaspoon pepper in large shallow dish.
Step 2
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.
Step 3
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.
Step 4
Serve schnitzel with slaw. Garnish with parsley, if desired.

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Dinner, Fruits & Vegetables, Lunch, Main Courses, Vegetarian or Vegan

Bavarian Beef Schnitzel with Warm Tangy Slaw

Ingredients

Warm Tangy Slaw:

Step 1

Step 2

Step 3

Step 4

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