Beef Schnitzel

This spin on schnitzel using beef medallions is just as delicious as the original.

Prep time: 10 minutes

Cook time: 20 minutes

Servings: 4 people


Combine all the ingredients for the slaw in a bowl, season with salt and set aside. 

Put the flour, smoked paprika and lemon zest in a bowl with a pinch of salt.

Mix together.

Put the beaten egg in a shallow bowl.

Put the breadcrumbs in a separate shallow bowl. 

Put one beef medallion between 2 sheets of nonstick baking paper.

Bash with a rolling pin until it’s half the original thickness. Repeat with the other three medallions. 

One by one, dip the thinned pieces of beef in the flour, ensuring each piece is thoroughly coated.

Next dip them in the egg wash, hold above the bowl to allow any excess egg to drain off, then coat in the breadcrumbs.

Heat the oil in a large frying pan over a medium-high heat and cook the schnitzels for 2-2 1⁄2 minutes on each side, until cooked through and golden. 



4 tbsp plain flour
2 tsp smoked paprika
1 large egg, beaten
160g breadcrumbs
2 x 340g packs beef medallion steaks
2 tbsp olive oil
1 lemon, cut into wedges to serve
For the Slaw

2 raw beetroot, peeled and grated
1 large carrot, peeled and grated
1/2 red onion, peeled and finely sliced
2 stalks celery, finely sliced 
1/2 x 30g pack dill, leaves chopped
1 lemon, juiced and zested (zest reserved for the schnitzel)
1 tbsp extra-virgin olive oil