Inspiring recipes for breaded steak in seven tasty and easy variants!

Pork, chicken, turkey and veal have all been classics of Czech cuisine since the days of Austria-Hungary.

They are most often prepared coated in flour, eggs and breadcrumbs.

Discover the best fried schnitzel recipes with us!

Whether you prepare them for Sunday lunch or as a lunch in your backpack for a trip, they will never disappoint you!

Real Viennese schnitzel

One of the specialties of Austrian cuisine. Tender and juicy prepared from tender veal. The original recipe recommends frying in lard, but oil can also be used.

Ingredients:

• 4 veal steaks
• 1/2 cup plain flour
• 1/2 cup breadcrumbs
• 2 eggs
• oil or lard for frying
• salt pepper

Method:

1. Tap the veal with a mallet over food foil or a plastic bag, this will protect the meat from excessive tearing.
2. Then wrap the individual slices of veal one by one.
3. First, salt is added to the flour, then to the beaten eggs and finally to the breadcrumbs.
4. Heat a sufficient amount of lard or oil in a pan.
5. Place the coated cutlets in the pan and fry until golden brown on both sides, approximately 2-3 minutes per side.
6. After removing, place the cutlets on paper towels to absorb the fat.

Serve the Viennese schnitzel with potato salad or with potatoes and vegetable garnish, garnished with lemon slices.

Steak fried in the oven

Preparation in the oven combines two advantages. It is healthier and at the same time less demanding, as it does not require you to stand at the stove the whole time as with classic frying.

Ingredients:

• 4 pork chops
• 75 g plain flour
• 100 g breadcrumbs
• 1-2 eggs
• 1 teaspoon sweet paprika
• olive oil
• salt pepper

Method:

1. Preheat the oven to 200°C.
2. Prepare plain flour in one bowl, beaten egg with a little salt and pepper in another, breadcrumbs with a little sweet paprika in the third bowl.
3. Pat the pork chops thoroughly, preferably through food foil.
4. Gradually coat the pounded pork in flour, egg and breadcrumbs and then place it on a baking sheet lined with baking paper.
5. Drizzle a little olive oil over the steaks before putting them in the oven.
6. Bake in the preheated oven for approximately 15-20 minutes until golden.
7. In the meantime, turn the cuttings.

You can serve the cutlets without frying with potato side dishes or only with a vegetable salad.

Fried celery steak not only for vegetarians

Don’t eat or don’t like meat? In that case, you will certainly be pleased with the celery version of this popular dish. It tastes absolutely delicious!

Ingredients:

• 1/2 large celery or 1 small celery
• 1/2 cup plain flour
• 1 cup breadcrumbs
• 1/4 cup water
• 1 tablespoon of soy sauce
• frying oil
• salt pepper
• lemon for garnish

Method:

1. Peel the celery and cut it into slices about one centimeter thick.
2. In one bowl, prepare a dough from half the amount of flour, water, soy sauce, salt and pepper.
3. Prepare only plain flour in another bowl and breadcrumbs in the third bowl.
4. First, coat the celery in flour, then dip it in the batter and finally in the breadcrumbs.
5. Heat the oil in a pan and then fry the celery slices in it.
6. Fry for approximately 2 minutes on each side until golden. The frying time also depends on the height of the steak.

Celery schnitzel tastes great with a vegetable salad or roasted potatoes. You can serve it garnished with lemon or with tartar sauce.

Veal cutlets inside out

You don’t always have to end up with breadcrumbs when wrapping. There are also variants where, on the contrary, the first step is coating in breadcrumbs and only then in flour and egg. Try it and see the difference!

Ingredients:

• 6 veal steaks
• 2 eggs
• 100 g plain flour
• 150 g breadcrumbs
• frying oil
• butter
• a few PL of water
• salt
• lemon for garnish

Method:

1. Wash and pat the veal slices.
2. Afterwards, salt them on both sides and coat them lightly with oil.
3. Prepare three bowls in which you will gradually coat the veal.
4. First in breadcrumbs, then in plain flour and then in beaten egg.
5. Heat a little oil in a pan and lightly fry the cutlets on both sides.
6. Then transfer the cutlets to a baking dish with a little butter and a few tablespoons of water.
7. Close the baking tray and place it in an oven preheated to 200°C.
8. Bake for approximately 25 minutes, occasionally pouring the cooked juices over the cutlets during baking.

Fried steak inside out is often baked with onions or slices of bacon. Serve with potatoes or mashed potatoes and a vegetable garnish.

Traditional breaded pork cutlet

A traditional holiday dish, which is also eaten on Christmas or Easter holidays, accompanied by potato salad.

Ingredients:

• 800 g of pork chops or boneless chops
• 1 cup plain flour
• 2 cups breadcrumbs
• 3-4 eggs
• 1 teaspoon sweet paprika
• 1 teaspoon of dried minced garlic
• frying oil
• salt pepper
• lemon slices for garnish

Method:

1. Tap the pork slices over the food foil with a meat mallet.
2. Then wrap the meat in three steps.
3. First in flour with salt, paprika, pepper and garlic, then in beaten eggs and then in breadcrumbs.
4. Once all the chops are coated, heat a non-stick pan with enough oil.
5. When the oil is hot, put individual slices in it and fry them for 3-4 minutes on each side until golden.
6. When you remove the steaks from the pan, place them on paper towels or napkins to absorb excess oil.

Serve the fried schnitzel with mashed potatoes, salad or potato and vegetable garnish.

Spicy fried chicken slices in a three-pack

The secret of this dish lies in its slightly spicy taste. You can achieve this by using Dijon mustard, which is added to the beaten egg during coating.

Ingredients:

• 800 g of chicken breast
• 1 cup plain flour
• 2 cups breadcrumbs
• 3-4 eggs
• 1 teaspoon Dijon mustard
• 1 tbsp fresh parsley
• frying oil
• salt pepper
• lemon for garnish

Method:

1. Pat the chicken breasts over a plastic bag.
2. Then salt and pepper the patted meat on both sides.
3. Prepare three bowls in which you will gradually coat the meat.
4. First in flour, then in beaten egg, to which you added Dijon mustard, salt and pepper, the last step is coating in breadcrumbs.
5. Heat about a quarter cup of vegetable oil in a pan.
6. Then fry the cutlets until golden, approximately 2-3 minutes per side.

Serve the fried chicken steak with mashed potatoes, Dijon mustard, lemon slices and chopped fresh parsley.

Tender turkey cutlets in yogurt

In general, softer meat is better suited for marinating. For this reason, mainly turkey and chicken meat is prepared in this way. The result is tender meat that just falls apart in your mouth.

Ingredients:

• 4 turkey cutlets
• 2 eggs
• 2 cloves of garlic
• 2 cups white Greek yogurt
• 2 cups breadcrumbs
• fresh lemon juice
• salt pepper
• fresh parsley

Method:

1. Wash the turkey slices, pat lightly over the food foil, salt and pepper.
2. Then prepare the marinade.
3. Mix yogurt, pressed garlic cloves, a little lemon juice and beaten egg in a bowl. Alternatively, add a little pepper, salt and other spices to taste.
4. Put the meat in the marinade, cover the bowl with food foil and put it in the fridge for at least three hours, but better overnight.
5. The next day, remove the steaks from the marinade and coat them in breadcrumbs.
6. Heat the oil in a pan and fry the cutlets on both sides until golden.
7. At the end, garnish with fresh parsley.

Fried steak in yogurt can also be prepared in the oven.

What is the best thing to fry on?

The range of ingredients you can use for frying is quite wide. From butter to different types of oils to lard. Most people use oil for frying. Experts recommend preparing fried steak and other dishes primarily with rapeseed oil, which has a low content of saturated fatty acids and at the same time a high proportion of monounsaturated fatty acids. Equally suitable, but slightly more financially demanding, is olive oil.

The least suitable is sunflower oil, which is temperature unstable due to the lower ratio of monounsaturated fatty acids. Frying in butter is also unsuitable, but you don’t have to worry about lard.

Popularity of steaks fried in the oven

Since frying is not considered a very healthy heat preparation, many people prefer to fry the steaks in the oven. There is nothing complicated about it, just place the wrapped cutlets on a baking sheet with baking paper and bake in an oven preheated to 180°C – 200°C. The cooking time depends on the meat from which you prepared the cutlets, chicken is of course ready earlier than, for example, veal or pork. Do not forget to turn the meat during cooking.

What to revive a fried steak?

Do you find fried steak too boring? Recipes can be revived and varied in many ways. One of the simplest is adding various spices, mayonnaise or herbs to the egg or breadcrumbs when coating. Other options include marinating the steaks before wrapping them, either in yogurt or in other ingredients.