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This nutty beef schnitzel is easy peasy without the egg and flour coating mess. Who doesn’t love a schnitzel recipe that does that? It skips the three-part coating steps of traditional schnitzel and replaces them with one coating of a nut-breadcrumb mixture, then baking it in the oven for 5 minutes.
Schnitzel Origins
Before I get into this Nutty Beef Schnitzel recipe, let’s talk schnitzel. Schnitzel may seem like pure Austrian magic, but its crispy origins actually stretch far beyond Vienna. In fact, food historians trace breaded meat back to ancient Rome, where cooks loved to coat thin slices of meat in breadcrumbs before frying. Later, the technique traveled through Italy, inspiring Milanese cotoletta, before finally landing in Austria, where it became the famous Wiener Schnitzel.
Over time, schnitzel spread across Europe and beyond, adapting to local tastes with pork, chicken, or even veggie versions. Today, it’s a golden, crunchy classic that tells a delicious story of culinary travel. And yes, one bite proves history has never tasted so good.
Minute steaks are the perfect cut of meat to make this Nutty Beef Schnitzel with. This is an excellent shortcut for this recipe. Becasue you skip the stage of pounding out cuts of meat to flatten them. The traditional schnitzel bread coating is amped up with two types of nuts, walnuts and cashews. You can substitute almost any nut variety using just one type or a mixture of several of your favorite varieties.
Of course, you can easily replace the beef with the traditional veal. Chicken or turkey breasts are another possible alternative.
A touch of honey in the coating adds a little sweetness to this Nutty Beef Schnitzel. Furthermore, the nut coating itself adds a delicious, crunchy texture.
This recipe pairs beautifully with a simple potato, pasta, steamed vegetables, or a side salad. Mashed or baked potatoes, buttered egg noodles, and broccoli or cooked red cabbage all would work well. Keep the sides simple. This dish has plenty of flavors and doesn’t need any competition from anything else on the plate.
Nutty Beef Schnitzel
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 8
Ingredients
- 1/2 cup raw walnuts plus some for garnish
- 1/2 cup raw cashews plus some for garnish
- 1 cup white breadcrumbs
- Salt and freshly ground pepper
- 8 thin cut minute steaks
- 4 -6 tablespoons canola oil
- 2 tablespoons unsalted butter
- 2 tablespoons honey preferably dark
- 1/2 teaspoon ground nutmeg
Instructions
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Rinse the minute steaks and pat dry.
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Season the meat with salt and freshly ground pepper on both sides and let sit for 10 minutes.
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Preheat the oven to 350 degrees F.
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Place a baking sheet lined with parchment paper next to the stove.
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Chop the nuts into very small pieces.
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In a shallow bowl, whisk together the chopped nuts with the bread crumbs and ground nutmeg until everything is evenly combined.
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Heat the canola oil in a large skillet.
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Cook the steaks on each side until done. One by one, remove each steak from the pan and dip in the nut, breadcrumb mixture on both sides and place them on the baking sheet.
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Add the unsalted butter and the honey to the pan with the beef drippings. Heat until melted, stirring constantly.
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Pour the liquid over the nut encrusted beef schnitzel on the baking sheet.
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Place the baking sheet in the oven and brown the coated schnitzel for 5 minutes.
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Remove from the oven, transfer to a platter and pour the remaining juice left on the baking sheet over the top.
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Scatter raw chopped walnuts and cashews over the top for garnish.
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Serve immediately.
So, do you like this Nutty Beef Schnitzel? Then also check out some of these other delicious recipes:
PUMPKIN SCHNITZEL WITH SMOKED PAPRIKA SAUCE
NUTTY MARZIPAN BUNDT CAKE
PEPPER CREAM CHICKEN SCHNITZEL
1 comment
Never thought of adding nuts to my schnitzel. With the additional walnuts and cashews, the schnitzel turns out the have a great flavor and taste.