Nutty Beef Schnitzel

Name: Nutty Beef Schnitzel
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
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

by Lora Wiley-Lennartz June 18, 2018

written by Lora Wiley-Lennartz June 18, 2018

Easy peasy schnitzel 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 it with one coating of a nuts breadcrumb mixture, then baking it in the oven for 5 minutes.

Minute steaks are the perfect cut of meat to make beef schnitzel with. 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.

A touch of honey in the coating adds a little sweetness. The nut coating itself adds a delicious crunchy texture.

This recipes pair beautifully both 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. Nutty beef schnitzel has plenty of flavors and doesn’t need any competition from anything else on the plate.

Nutty Beef Schnitzel

Course Main Course

Cuisine Austrian, German

Prep Time 15 minutes

Cook Time 25 minutes

Total Time 40 minutes

Servings 8

Author Lora Wiley-Lennartz

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

Rinse the minute steaks and pat dry.
Season the meat with salt and freshly ground pepper on both sides and let sit for 10 minutes.
Preheat the oven to 350 degrees F.
Place a baking sheet lined with parchment paper next to the stove.
Chop the nuts into very small pieces.
In a shallow bowl, whisk together the chopped nuts with the bread crumbs and ground nutmeg until everything is evenly combined.
Heat the canola oil in a large skillet.
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.
Add the unsalted butter and the honey to the pan with the beef drippings. Heat until melted, stirring constantly.
Pour the liquid over the nut encrusted beef schnitzel on the baking sheet.
Place the baking sheet in the oven and brown the coated schnitzel for 5 minutes.
Remove from the oven, transfer to a platter and pour the remaining juice left on the baking sheet over the top.
Scatter raw chopped walnuts and cashews over the top for garnish.
Serve immediately.