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.
Cook Time: 20 Minutes
Servings: 4
Ingredients: 11
Ingredients
Warm Tangy Slaw:
Preparation
-
Step 1
Preheat oven to 425°F. Combine panko crumbs, butter, parsley, paprika, 1/2 teaspoon salt and 1/2 teaspoon pepper in large shallow dish.
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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.
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Step 4
Serve schnitzel with slaw. Garnish with parsley, if desired.
Nutrition Information
381 Calories
8g SAT FAT
32g PROTEIN
2.8 mg IRON
5 mg ZINC
* Based on a 2,000 calorie diet
** Percent Daily Values are based on a 2,000-calorie diet
Nutrition information per serving: 381 Calories; 135 Calories from fat; 15g 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 NE Niacin; 0.4 mg Vitamin B6; 1.6 mcg Vitamin B12; 5 mg Zinc; 33.7 mcg Selenium; 114.3 mg Choline.
This recipe is an excellent source of Protein, Niacin, Vitamin B6, Vitamin B12, Zinc, Selenium, and Choline; and a good source of Iron.
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.
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