Beef Schnitzel With A Yogurt Dill Sauce

Beef Schnitzel With A Yogurt Dill Sauce

With a crispy coating and tender fillet of meat, it’s no wonder that schnitzel is a popular dish in many parts of the world.

What exactly is schnitzel? And where did it come from?

First the dish is of German cuisine. The name comes from the German word schnitt, which translates to “cut.”

The most popular type of meat for schnitzel is veal, or meat from a young calf.

The meat is usually thinned by pounding with a meat tenderizer. Most commonly, the cutlet is breaded before frying.

Breaded schnitzel is popular in many countries and is made using veal (traditionally), though pork, chicken, mutton, beef and turkey can also be used.

Schnitzel is very similar to the dish “Escalope” in France and Spain, “tonkatsu” in Japan, “Cotoletta” in Italy, “Kotlet Schabowy” in Poland, “Milanese” in Argentina, “Chuleta Valluna” in Colombia, and “Chicken-Fried Steak” in the United States.

What To Serve With Beef Schnitzel

You can’t go wrong with one of these delicious tasting German potato salads –

Beef Schnitzel With A Yogurt Dill Sauce

Beef Schnitzel With A Yogurt Dill Sauce

2 beef sirloins (about 7 ounces each 1-inch thick)

1/2 cup all-purpose flour

1/2 teaspoon seasoned salt

1/4 teaspoon pepper

2 large egg

1 to 2 tablespoons vegetable oil

For The Sauce

1 cup Greek yogurt

3 garlic cloves, sliced

1 teaspoon dried dill weed

Salt and pepper to taste

Combine in a small bowl yogurt, garlic, dill, salt and pepper. Set a side.

Slice sirloins in half horizontally. Flatten each slice to 1/2-in. thickness with a meat tenderizer or rolling pin.

In a shallow dish, combine the flour with salt and pepper. In another shallow bowl add eggs and beat until combined.

Coat meat with egg then coat with flour.

In a large skillet, cook beef in oil for 3 minutes each side or until browned. Remove and keep warm.

Beef Schnitzel With A Yogurt Dill Sauce

Plate the Beef Schnitzel with a spread of yogurt dill sauce and a vegetable or side salad.

More Ways To Cook Beef:

More Deliciously Yummy Recipes

Asian Beef With Peppers & Green Onions

Beef Teriyaki with Peppers and Green Onions

A satisfying stir-fry that comes together in a flash. Sirloin Steak, 1/4 inch thick and cut into 1/4 inch bite sized pieces is stir-fried with peppers and green onions.

Sweet peppers (also called bell peppers) and beef have always complimented each other in culinary dishes.

What is the nutritional value of bell peppers?

Bell peppers are one of the most nutrient-dense foods available.

Though a 3 1/2-oz (100 g) serving of raw bell pepper provides only 20 calories (mostly as carbohydrate and fiber), it is a good source of a large number of nutrients.

Peppers with Asian Beef

They include: vitamins-C, K and B-6. They also contain beta-carotene, folate, thiamine, iron, potassium, and magnesium.

B-6 is needed for blood cell formation, vitamin-k helps with blood clotting, and potassium and magnesium help with your heart muscles pumping of blood through your body.

You should try this: Orange Ginger Chicken Sausage with Sweet Peppers

A delicious Asian flavored sauce is used to flavor the beef and peppers.

The sauce ingredients include: soy sauce, garlic, ginger, sesame seed oil and rice vinegar.

Asian Beef with Peppers and Green Onions Served Over Coconut Rice

This Asian Beef with Peppers and Green Onions is served with coconut rice. Though you can serve it over plain white rice.

Read Here About: Is It Okay To Reheat Cooked Rice?

Asian Beef with Peppers and Green Onions

Stir-Fry Sauce

1/2 cup soy sauce or Tamari

1/2 cup chicken stock or vegetable broth

1 tablespoon honey

1 teaspoon sesame seed oil

1 teaspoon rice vinegar

2 inch piece of ginger, peeled and finely minced


If you do not have fresh ginger you could use one (1) of the following:

1 tablespoon ginger paste (store bought squeeze tube)

1 tablespoon powdered ginger


2 garlic cloves, finely minced

1 tablespoon corn starch

Whisk 7 first ingredients together in a small sauce pan and bring to a boil. Add corn starch and stir until sauce starts to thicken. Remove from heat and set aside.

Makes about 1-1/4 cups. You can refrigerate any unused sauce in an airtight container for up to 1 week (7 days).

Stir-fry Ingredients

1-2 tablespoons coconut oil

1 lbs. top sirloin steak, cut 1/4 inch thick, and sliced into 1/4 inch sized pieces

2 large bell peppers, any color, cut into 1/2 inch cubes

3 or 4 green onions, sliced vertically, then horizontally into 1/2 inch slices

Melt oil in medium sized frying pan over medium heat

Add meat and cook for about 4-5 minutes, allowing some pink in meat before adding peppers

Next add peppers and stir until peppers are fragrant. Next add onions and stir for 1 minute

Next add sauce starting with 1/2 cup and add more if needed, stir in. Let cook another 1 to 2 minutes. Remove from heat.

Plate beef and peppers over your cooked rice of choice. We prepared and used a coconut rice.