Schnitzel and steak recipes
Schnitzel and steak recipes for a satisfying weeknight dinner – our chefs pick the ingredients and deliver them to your door.
- Juicy Beef Steaks with Chimichurri and Roasted Potatoes
- Pork Slices with Baked Cauliflower, Cheese and Potatoes
- Juicy Pork Slices in Mustard-Garlic Sauce with Roasted Root Vegetables
- Pork Steaks with Roasted Peppers, Potatoes and Yogurt Dip
- Patties with Caramelized Onions and Potatoes
- Beef Sirloin in Creamy Pepper Sauce with Roasted Root Vegetables
- Pork Tenderloin steaks Hunter Style & Rice
- Pork Slices in Creamy Sauce with Potatoes and Salad & Grilling Cheese Oštiepky
- Pork Steaks with Roasted Peppers, Potatoes and Pepper Mayonnaise
- Pork Cutlets in Creamy Mustard-Soy Sauce with Potatoes and Salad
- Beef Sirloin Steak with Rosemary Potatoes and Salad
- Ground Beef Patties with Pepper Sauce & Roasted Root Vegetables
Schnitzels and steaks make a quick weeknight meal once you've got the frying down. A thin cutlet cooks in a hot pan in about 2–3 minutes per side, a thicker beef steak in 3–4 minutes per side for medium.
Classics include Florida schnitzel with pineapple and cheese, breaded pork schnitzel and pepper steak with sauce. Breaded schnitzel turns out best when you pound the meat evenly to about a centimetre thick and coat it in this order: flour, egg, breadcrumbs.
Let the steak rest for a few minutes after frying so the juices settle instead of running onto the plate. Pork tenderloin and chicken breast work as alternatives in most schnitzel recipes – the cooking time just gets shorter or longer depending on the thickness of the meat.
Potato wedges, mashed potatoes, roasted root vegetables or a fresh salad go well with schnitzels and steaks. You can make a quick sauce from the pan juices by adding cream and mustard and letting it bubble for a couple of minutes.
In Ruokaboksi's schnitzel and steak recipes the meat and sides come in the right portion sizes, so dinner is ready in about twenty minutes on a weeknight and no meat goes to waste.
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