Beef Schnitzel with Spaetzle
Pan-fried, tender top round steaks served alongside a tangy, warm slaw and traditional German spaetzle.
Cook Time: 40 Minutes
Servings: 4
Ingredients: 16
Ingredients
Warm Tangy Slaw:
Preparation
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Step 1
To prepare spaetzle, combine 2 cups flour, 2 teaspoons salt and nutmeg in a large bowl. Add 4 eggs and milk, stir 3 minutes or until dough is combined, thick and smooth. Rest dough 5 to 10 minutes. Meanwhile, bring salted water to a boil over high heat; reduce heat to a simmer. Place dough in spaetzle press or colander. Press dough (or use a spatula to push through colander) into water. Stir gently; cook 2 to 3 minutes or until tender but firm. Remove with slotted spoon and place in bowl of ice water. Set aside.
Cooking Tip: Cook spaetzle in batches to prevent overcrowding the pan.
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Step 2
For breading, combine remaining 1 cup flour, 1/2 teaspoon salt and 1/2 teaspoon pepper in large shallow dish. Whisk together remaining 2 eggs and water together in second large shallow dish until blended. Combine breadcrumbs, remaining 1/2 teaspoon salt and garlic powder in third large shallow dish.
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Step 3
Press steaks firmly into flour mixture to coat both sides, then dip into egg mixture and breadcrumb mixture to coat. Set aside.
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Step 4
Heat half of oil in large nonstick skillet over medium heat until hot. Place 2 steaks in skillet; cook 5 to 7 minutes for medium rare (145°) to medium (160°F) doneness, turning once. (Do not overcook.) Remove steaks; keep warm. Repeat with remaining oil and steaks.
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Step 5
To prepare Warm Tangy Slaw, wipe skillet with paper towels and heat over medium-high heat. Add bacon; cook 3 to 4 minutes or until crispy. Add coleslaw mix and butter; cook 2 to 3 minutes or until lightly browned. Season to taste with salt and pepper.
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Step 6
Add reserved spaetzle; cook 4 to 5 minutes or until lightly toasted. Stir in vinegar and mustard. Serve schnitzel with slaw and spaetzle.
Nutrition Information
920 Calories
11g SAT FAT
48g PROTEIN
8.5 mg IRON
6.7 mg ZINC
* Based on a 2,000 calorie diet
** Percent Daily Values are based on a 2,000-calorie diet
Nutrition information per serving, I schnitzel with spaetzle: 920 Calories; 342 Calories from fat; 38g Total Fat (11 g Saturated Fat; 0.6 g Trans Fat; 12 g Polyunsaturated Fat; 11 g Monounsaturated Fat;) 363 mg Cholesterol; 1910 mg Sodium; 92 g Total Carbohydrate; 5 g Dietary Fiber; 7 g Total Sugars; 48 g Protein; 0 g Added Sugars; 233.2 mg Calcium; 8.5 mg Iron; 698 mg Potassium; 65 mcg Vitamin D; 1.1 mg Riboflavin; 21.2 mg NE Niacin; 0.8 mg Vitamin B6; 2.5 mcg Vitamin B12; 539 mg Phosphorus; 6.7 mg Zinc; 86 mcg Selenium; 327 mg Choline.
This recipe is an excellent source of Protein, Iron, Vitamin D, Riboflavin, Niacin, Vitamin B6, Vitamin B12, Phosphorus, Zinc, Selenium, and Choline; and a good source of Dietary Fiber, Calcium, and Potassium.
The Essential Ingredients
- Top Sirloin Steak: A lean flavorful cut that comes from the upper portion of the sirloin. Ideal for pan-searing, grilling or broiling.
- Panko Bread Crumbs: They are light and flaky. Made with crustless white bread that is processed into flakes and dried.
- Coleslaw Mix: A convenient mix of shredded raw vegetables including green and red cabbage. Pairs well with creamy, vinegar based or Asian style dressings.
- Egg: This well-known ingredient is high in protein, vitamins and minerals. It’s common in cooking and baking, for binding or emulsifying foods so they don’t fall apart while cooking.
- Beef Bacon: A relatively new cut, made from beef belly. It’s cured, smoked beef with a savory, smoky flavor with a balance of lean meat and fat.
Safe Handling Tips:
- Wash hands with soap and water before cooking and always after touching raw meat.
- Separate raw meat from other foods.
- Wash all cutting boards, utensils, and dishes after touching raw meat.
- Do not reuse marinades used on raw foods.
- Wash all produce prior to use.
- Cook steaks and roasts until temperature reaches 145°F for medium rare, as measured by a meat thermometer, allowing to rest for three minutes.
- Cook Ground Beef to 160°F as measured by a meat thermometer.
- Refrigerate leftovers promptly.
For more information on degree of doneness and other cooking tips.
For more information on safe food handling and beef safety.
Frequently Asked Questions
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What other cuts of beef can I use?
Cubed steak or thin sliced bottom round, eye of round or slirloin (slightly pounded) work great for this recipe.
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Can I use regular bread crumbs instead of panko?
Yes. Regular breadcrumbs can be substituted, but panko creates a lighter, crunchier coating.
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What is spaetzle?
Spaetzle are small, irregular European egg noodles made from a thick batter or dough pressed through a spaetzle press or colander directly into simmering water.
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Should the slow be crunchy still after cooking?
Yes. Cooking, for just a few minutes, softens the cabbage slightly while retaining texture. Avoid overcooking until it is completely soft.
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