Beef Schnitzel with Crispy Potato Slices: The Ultimate Cozy Comfort Food
This schnitzel is made with tenderized beef, coated in crispy golden breadcrumbs, and served with perfectly roasted potato slices. I recreated this dish after trying my very first schnitzel in Berlin. I had never seen it made with beef before — only pork — so I was curious and decided to try it at a restaurant serving traditional German food, and… I liked it!
Back home, I decided to recreate that beef schnitzel. I bought a meat mallet (never had one before), visited the butcher to get the right cut of beef, and picked up a bunch of fresh parsley. And you know what? I did it! I ended up liking my homemade schnitzel even more than the one I had in Berlin.
Here’s the recipe — you’re welcome!
INGREDIENTS
For the Schnitzel
2 beef cutlets (sirloin or top round, about 150g each)
Salt and black pepper, to taste
2 tbsp all-purpose flour
2 eggs, beaten
½ to 1 cup breadcrumbs
3 to 5 tbsp olive oil or clarified butter (for frying)
1 tbsp unsalted butter (for extra flavor, optional)
Lemon wedges (for serving)
For the Potato Slices
3 to 4 medium potatoes, peeled and cut into ½ cm thick slices
2 tbsp olive oil
Salt and black pepper, to taste
1 tsp smoked paprika (optional)
1 tbsp unsalted butter
1 tbsp chopped fresh parsley (for garnish)
METHOD
Prepare the Beef Schnitzel
1. Place the beef cutlets between two sheets of plastic wrap or parchment paper and gently pound them with a meat mallet or rolling pin until they are about 5mm thick.
2. Season both sides with salt and black pepper.
3. Prepare three separate shallow dishes: one with flour, one with the beaten eggs, and one with breadcrumbs.
4. Dredge each cutlet first in flour (shake off excess), then dip in the beaten eggs, and finally coat with breadcrumbs, pressing gently so they adhere.
5. Place the breaded schnitzels on a plate and let them rest for 5-10 minutes while you prepare the potatoes.
Roast the Potato Slices
1. Preheat the oven to 200°C (390°F) and line a baking sheet with parchment paper.
2. Toss the thinly sliced potatoes in a bowl with olive oil, salt, pepper, and smoked paprika (if using), ensuring they’re well coated.
3. Arrange them in a single layer on the prepared tray without overlapping.
4. Roast for 12–15 minutes, flipping once halfway through, until golden and crispy around the edges. Keep an eye on them — they cook quickly, so don’t let them burn!
5. Drizzle with melted butter, toss gently, and roast for an additional few minutes if desired.
Fry the Schnitzel
1. In a large frying pan, heat olive oil or clarified butter over medium-high heat.
2. Add the schnitzels and cook for 2-3 minutes on each side until golden brown and crispy. Avoid pressing down on them to keep the breading light and crunchy.
3. In the last 30 seconds of cooking, if desired, add a tablespoon of butter for extra flavor and baste the schnitzels with it.
4. Transfer to a plate lined with paper towels to remove excess oil.
Serve
1. Transfer the schnitzels to plates, garnish with lemon wedges, and serve alongside the crispy potato slices.
2. You can also serve it with a simple green salad.
If you don’t eat pork either, definitely give this version a try. I used to think schnitzel meant dry, tasteless meat. But this beef was surprisingly tender, and I realized that when schnitzel is made well — it’s really good. Enjoy it!