Ordinary beef schnitzel
2 servings
15 minutes
Beef schnitzel is a classic dish of European cuisine that traces back to the traditions of preparing meat cutlets. Unlike the Viennese schnitzel, this version is made without breading, making it richer in flavor and allowing the natural juiciness of the beef to shine through. Coarse sea salt used during frying gives the meat a subtle crunch and enhances its aroma. Tender meat with a golden crust, lightly infused with olive oil, becomes an ideal choice for lovers of simple yet exquisite dishes. The schnitzel pairs excellently with roasted vegetables, potatoes, or fresh salads, and its straightforward preparation allows for enjoying a rich meaty taste without unnecessary additions. The dish is perfect for a quick dinner when you crave something hearty but without complicated preparation.
1
Pat the meat dry from excess moisture and blood. Grease with oil.
- Beef: 390 g
- Refined olive oil: 2 tablespoons
2
Add a pinch of coarse sea salt to the hot skillet.
- Coarse sea salt: pinch
3
Place the beef in the pan and fry for about 3-4 minutes on high heat.
- Beef: 390 g
4
Flip the meat and slightly reduce the heat.
- Beef: 390 g
5
After 3 minutes, flip the steaks and cook for another 2 minutes on low heat.
- Beef: 390 g
6
Then cover with a lid, cook for another 5 minutes, then turn off the stove and leave the steaks covered for another 5 minutes.
- Beef: 390 g