Bavarian Beef Schnitzel with Warm Tangy Slaw

Main Ingredient: Black Canyon® Angus beef Top Round Steaks, cut 1/8-inch-thick (about 1 pound)
Servings: 4



4 Black Canyon® Angus beef Top Round Steaks, cut 1/8-inch-thick (about 1 pound)
1-1/2 cups panko breadcrumbs
3 tablespoons butter, melted
2 tablespoons finely chopped fresh parsley
1 teaspoon smoked paprika
3/4 teaspoon salt, divided
3/4 teaspoon pepper, divided
Chopped parsley (optional)
2 slices bacon, diced
2 cups shredded cabbage
1/4 cup apple cider vinegar


  1. Preheat oven to 425°F.  Combine panko crumbs, butter, parsley, paprika, 1/2 teaspoon salt and 1/2 teaspoon pepper in large shallow dish.
  2. Press one beef steak firmly into crumb mixture to coat both sides; place on shallow baking pan.  Repeat with remaining steaks.  Evenly press remaining crumb mixture onto tops of steaks. Bake 10 minutes.
  3. Meanwhile, to prepare Warm Tangy Slaw, heat nonstick skillet over medium-high heat until hot. Add bacon; cook 5 to 7 minutes or until bacon is crispy. Add cabbage and vinegar; cook 5 to 7 minutes. Season with remaining 1/4 teaspoon salt and 1/4 teaspoon pepper.
  4. Serve schnitzel with slaw. Garnish with parsley, if desired.

Nutritional Information

Nutrition information per serving: 195 Calories; 6 g Total Fat (2.2 g Saturated Fat; 0.2 g Trans Fat; 0.3 g Polyunsaturated Fat; 2.8 g Monounsaturated Fat); 67 mg Cholesterol; 1,462 mg Sodium; 6 g Total Carbohydrate; 0 g Dietary Fiber; 26 g Protein; 3.2 mg Iron; 402 mg Potassium; 7.1 mg Niacin; 0.6 mg Vitamin B6; 3.5 mcg Vitamin B12; 4.5 mg Zinc; 38.5 mcg Selenium; 88.4 mg Choline.

This recipe is an excellent source of Protein, Iron, Niacin, Vitamin B6, Vitamin B12, Zinc, and Selenium; and a good source of Potassium, and Choline.