Jewish Schnitzel

Name: Jewish Schnitzel
Prep time: 35 min
Cook time: 10 min
Total time: 45 min
Yield: 4 SERVINGS
Cuisine: Česká kuchyně
Ingredients: 3 peeled cloves of garlic; 4 slices of beef sirloin, 150–200 g each; freshly ground pepper; salt; all-purpose flour for coating the meat; 3 eggs; breadcrumbs for coating the meat; 150 ml sunflower oil; 40 g butter; cling film; kitchen paper; This dish is best enjoyed with a glass of well-chilled beer.

4 SERVINGS

Do hodinky

Buy all ingredients right below the recipe

INGREDIENTS

3 peeled cloves of garlic
4 slices of beef sirloin, 150–200 g each
freshly ground pepper
salt
all-purpose flour for coating the meat
3 eggs
breadcrumbs for coating the meat
150 ml sunflower oil
40 g butter

YOU WILL ALSO NEED

cling film
kitchen paper

DISH PAIRING WITH BEER

This dish is best enjoyed with a glass of well-chilled beer.

Instructions

1
Score the edges of the meat with a knife to a depth of 0.5 cm to prevent the schnitzel from curling during frying. Place cling film over the meat and pound it with a meat mallet. Then spread crushed garlic over it and season thoroughly with salt and pepper on both sides.
2
Coat the meat in flour, then in beaten eggs, and finally in breadcrumbs.
3
Heat oil in a pan over medium heat. Place the coated meat into it and fry gently until golden brown for 3 minutes on each side. The meat should remain slightly pink inside.
4
After frying, place the schnitzels on a plate covered with kitchen paper to absorb excess fat.
5
Melt butter in a saucepan and brush it over the hot schnitzels.

Roman Vaněk

Tip: For an especially delicate flavor, you can finish the sauce with a drop of lemon juice. Homemade spaetzle or wide noodles, which perfectly soak up the creamy sauce, are an excellent side dish.