Pan-Fried Beef Schnitzel
Tender, juicy, with a crispy coating - goes well with any side. Beef schnitzel is an excellent hot dish for quick everyday lunches or family dinners. The breading keeps all juices in the meat, making it especially tasty. Suitable for festive tables too.
Updated : 18 September, 2025
Easy
About 20 min.
Ingredients
400 grams
Beef fillet
80 milliliters
Vegetable oil
2
Eggs
4 tablespoon
Breadcrumbs
3 tablespoon
Wheat flour
1 tablespoon
Sour cream
0.5 teaspoon
Khmeli-suneli
to taste
Ground black pepper
to taste
Salt
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
For juicier meat, use fresh beef or veal. Besides salt and pepper, add spices to taste; I added a little khmeli-suneli.
Step 2
Slice the beef across the grain into pieces no thicker than 1 cm. Choose meat without tendons or membranes. If frozen, thaw properly in the refrigerator’s bottom shelf.
Step 3
Pound each slice thoroughly on both sides. Then season each piece with salt and pepper.
Step 4
Combine eggs with sour cream, salt, and pepper.
Step 5
Whisk until smooth; eggs and sour cream should fully blend.
Step 6
Place flour for coating in a bowl. You can add a bit of salt to the flour if desired. Lightly coat beef slices in flour so the batter sticks better.
Step 7
Dip the meat into the egg mixture.
Step 8
Then coat the schnitzels thoroughly on both sides in breadcrumbs. Use store-bought or homemade breadcrumbs from oven-dried bread.
Step 9
Heat some vegetable oil in a skillet over medium heat and fry the schnitzels about 3-5 minutes per side until golden brown. Transfer cooked schnitzels to a plate. Add more oil to the pan for the next batch if needed.
Step 10
Serve schnitzels with any side dish, fresh vegetable salad, or alone. Enjoy your meal!