Bavarian Beef Schnitzel With Warm Tangy Slaw

Thin, tender Top Round Steaks get the German treatment with bread crumbs and smoked paprika. Round out the dish with a quick warm slaw.

11 Ingredients

Makes 4 servings

20 minutes

Nutrition information per serving: 381 Calories; 135 kcal Calories from fat; 15 g Total Fat; 8 g Saturated Fat; 5 g Monounsaturated Fat; 99 mg Cholesterol; 597 mg Sodium; 27 g Total Carbohydrate; 2 g Dietary Fiber; 32 g Protein; 2.8 mg Iron; 5.5 mg Niacin; 0.4 mg Vitamin B6; 1.6 mcg Vitamin B12; 5 mg Zinc; 33.7 mcg Selenium; 114.3 mg Choline;


  • beef Top Round Steaks, cut 1/8 inch thick (about 1 pound)
  • 1-1/2 cups panko bread crumbs
  • 3 tablespoons butter, melted
  • 2 tablespoons finely chopped fresh parsley
  • 1 teaspoon smoked paprika
  • 3/4 teaspoon salt, divided
  • 3/4 teaspoon pepper, divided

Warm Tangy Slaw:

  • slices bacon, diced
  • cups shredded cabbage
  • 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.