Beef sirloin schnitzel topped with peppercorn sauce
- 300 – 400 g of beef sirloin – of high quality, from a bull
- Eggs for coating
- High quality breadcrumbs
- High quality frying fat or oil
- Peppercorn sauce with cream / pickled green peppercorns, cream, pinch of salt, chopped spring onion
Like all schnitzels, the beef sirloin must be firstly pounded. We recommend, as with veal, to roll it up and let it rest in the fridge for a few hours. Meat will be more tender ..
Salt the meat and coat it with flour, eggs and breadcrumbs. Immediately after coating, fry it on high-quality fat or oil.
Peppercorn sauce is made from crushed green peppercorns, cream and fresh spring onions.
Top the fried schnitzel with peppercorn sauce.
Choose the side dish according to your preferences, e.g. parsley potatoes or try zucchini potato puree…
Enjoy your meal