Gluten-Free Crumbed Beef Schnitzel
Crispy, golden, and irresistibly delicious, this Gluten-Free Crumbed Beef Schnitzel is the perfect way to enjoy a classic dish without wheat. Tenderized beef schnitzels are coated in a seasoned trio of cornstarch, egg wash, and gluten-free breadcrumbs spiced with paprika and garlic powder, creating a crunchy crust that’s bursting with flavor. Pan-fried to perfection in just minutes, each schnitzel is delightfully crisp on the outside while remaining juicy and tender on the inside. Finished with a squeeze of fresh lemon, this recipe is not only gluten-free but also quick to prepare, making it an ideal choice for busy weeknights or casual family dinners. Pair it with a simple salad or roasted potatoes for a meal that’s sure to impress!
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Ingredients
- 4 pieces beef schnitzels
- 200 grams gluten-free breadcrumbs
- 50 grams cornstarch
- 2 pieces large eggs
- 3 tablespoons milk
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 200 milliliters vegetable oil
- 1 slice lemon
Directions
Step 1
Place the beef schnitzels between two sheets of plastic wrap or parchment paper. Using a meat tenderizer or rolling pin, pound the beef until it is about 1/4 inch thick.
Step 2
Prepare three separate shallow dishes. In the first dish, mix the cornstarch with a little salt and pepper. In the second dish, whisk together the eggs and milk until well combined. In the third dish, combine the gluten-free breadcrumbs with salt, black pepper, paprika, and garlic powder.
Step 3
Dip each schnitzel first into the cornstarch, making sure to coat both sides lightly and shake off any excess. Next, dip the schnitzel into the egg mixture, allowing any excess to drip off. Finally, press the schnitzel into the breadcrumb mixture to coat thoroughly on both sides.
Step 4
Heat the vegetable oil in a large skillet over medium-high heat. The oil should be enough to cover the bottom of the pan by about 1/4 inch.
Step 5
Once the oil is hot, carefully add the schnitzels to the pan. Cook for about 3-4 minutes on each side, or until they are golden brown and crispy. Make sure the internal temperature of the beef reaches at least 145°F (63°C).
Step 6
Remove the schnitzels from the pan and let them drain on a plate lined with paper towels to absorb any excess oil.
Step 7
Serve each gluten-free crumbed beef schnitzel with a wedge of lemon for squeezing over the top.
Nutrition Facts
| Serving size | (1201.3g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3822.8 |
| Total Fat 258.1g | 0% |
| Saturated Fat 48.9g | 0% |
| Polyunsaturated Fat 113.7g | |
| Cholesterol 656.0mg | 0% |
| Sodium 5992.6mg | 0% |
| Total Carbohydrate 261.2g | 0% |
| Dietary Fiber 12.6g | 0% |
| Total Sugars 13.3g | |
| Protein 128.0g | 0% |
| Vitamin D 99.5IU | 0% |
| Calcium 342.5mg | 0% |
| Iron 16.5mg | 0% |
| Potassium 1641.4mg | 0% |
Source of Calories