bavarian beef schnitzel with warm tangy slaw
- 4 beef Top Round Steaks, cut 1/8 inch thick (about 1 pound)
- 1 1/2 cups panko bread crumbs
- 3 tablespoons butter, melted
- 2 teaspoons finely chopped fresh parsley
- 1 teaspoon smoked paprika
- 3/4 teaspoon salt, divided
- WARM TANGY SLAW
- 2 slices bacon, diced
- 2 cups shredded cabbage
- 1/4 cup apple cider vinegar
Preheat oven to 425°F. Combine panko crumbs, butter, parsley, paprika, 1/2 teaspoon salt and 1/2 teaspoon pepper in large shallow dish.
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.
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.
Serve schnitzel with slaw. Garnish with parsley, if desired.
Nutrition information per serving: 381 calories; 15 g fat (8 g saturated fat; 5 g monounsaturated fat); 99 mg cholesterol; 597 mg sodium; 27 g carbohydrate; 2.0 g fiber; 32 g protein; 5.5 mg niacin; 0.4 mg vitamin B6; 1.6 mcg vitamin B12; 2.8 mg iron; 33.7 mcg selenium; 5.0 mg zinc; 114.3 mg choline.
This recipe is an excellent source of protein, niacin, vitamin B6, vitamin B12, selenium, zinc and choline; and a good source of iron.