Beef schnitzel

For schnitzel, boneless, fatless parts are suitable, divided into small portions. Better to choose thinly sliced meat with a thickness of 6-8 mm. You can also take a piece that is 1.5 cm thick and beat off with a kitchen hammer.


  • 700 gr beef
  •  1 PC. egg
  • 2 table. spoon. heavy whipping cream
  •  100 gr grated parmesan
  •  50 gr flaxseed flour
  •  1 tea spoon. black pepper
  •  1 tea spoon. garlic powder

Steps to follow:

  • Cut the meat into portions 5-8 mm thick (or beat off thick pieces to the desired thickness).
  • Heat oil in a deep fryer to 180 C.
  • In a deep bowl, beat the egg and cream until smooth.
  • In a separate bowl, combine the grated parmesan, flaxseed flour,
  • garlic powder and pepper.
  • Dip the prepared meat in the creamy egg mixture, then in the breadcrumbs with cheese and flour on both sides.
  • Deep-fry the schnitzel for 5-7 minutes. The butter should completely cover the meat.
  • Serve the schnitzel with a drop of lemon juice.