Beef Schnitzel

DIRECTIONS

• Stretch a piece of plastic wrap over a chopping board; lay the steaks on top of plastic wrap; put another piece of plastic wrap on top. Use a rolling pin to bash the steaks until they are really flat and thin.
• Mix the flour and paprika with some salt and pepper on a plate.
• Put the egg and breadcrumbs on two separate plates.
• Dip the steaks in the flour first, then the egg, then the breadcrumbs.
• Heat 1 teaspoon butter and 1 teaspoon oil in a large frying pan.
• Cook one of the schnitzels for about 1 minute on each side until the breadcrumbs are golden and crispy.
• Repeat steps 4,5, and 6 for the other schnitzels.
• Serve with lemon wedges, salad and coleslaw.