Beef Schnitzel

Serve with lemon wedges, salad and coleslaw.

Stretch a piece of plastic wrap over a chopping board.

Lay the steaks on top of plastic wrap.

Put another piece of plastic wrap on top.

Use a rolling pin to bash the steaks until they are really flat and thin.

Mix the flour and paprika with some salt and pepper on a plate.

Put the egg and breadcrumbs on two separate plates.

Dip the steaks in the flour first , then the egg , then the breadcrumbs.

Heat 1 teaspoon butter and 1 teaspoon oil in a large frying pan.

Cook one of the schnitzels for about 1 minute on each side until the breadcrumbs are golden and crispy.

Repeat steps 4 , 5 , and 6 for the other schnitzels.

Serve with lemon wedges , salad and coleslaw.

minute steaks, all-purpose flour, paprika, salt and pepper, eggs, dried breadcrumbs, butter, olive oil, lemon