Quick Recipe Version (TL;DR)
Quick Ingredients
- 2 lb (900 g) small waxy potatoes
- 1.5 lb (680 g) ground beef (80–85% lean)
- 1 small onion, finely grated
- 3 large eggs, divided
- 1/4 cup (30 g) plain dry breadcrumbs (for beef mix)
- 1/2 cup (60 g) all-purpose flour
- 1.5 cups (150 g) fine dry breadcrumbs (for coating)
- 3 tbsp butter + 2 tbsp butter (for frying and potatoes)
- 1/2 cup (120 ml) milk or cream, divided
- 1 cup (240 ml) low-sodium chicken or beef broth
- 3 tbsp fresh dill, chopped
- 3 tbsp Dijon and whole-grain mustard (combined)
- 2 lemons (for juice and wedges)
- Neutral oil for shallow frying (about 1/2 cup / 120 ml)
- Salt, black pepper, garlic powder, paprika, cornstarch
Do This
- 1. Boil potatoes in salted water until tender, 12–15 minutes; drain and set aside.
- 2. Mix ground beef with grated onion, 1 egg, 1/4 cup breadcrumbs, mustard, and seasonings; shape into very thin patties.
- 3. Dredge patties in flour, dip in beaten eggs with a splash of milk, then coat in seasoned breadcrumbs; chill briefly.
- 4. Toss warm potatoes with butter, olive oil, dill, lemon juice, salt, and pepper; keep covered and warm.
- 5. Shallow-fry patties in hot oil and butter (about 350°F / 175°C) until deeply golden and cooked through, 3–4 minutes per side.
- 6. In the same pan, simmer broth, cream, and mustards; thicken with a cornstarch slurry and season to taste.
- 7. Serve crispy beef schnitzel patties with dill potatoes, a drizzle or side of mustard sauce, and lemon wedges.
Why You’ll Love This Recipe
- All the crunchy, golden joy of schnitzel, but easier: no pounding meat, just seasoned ground-beef patties.
- Comforting sides built in: buttery dill potatoes and a creamy mustard pan sauce make this a complete meal.
- Family-friendly flavors with simple, everyday ingredients you probably already have.
- Great for weeknights yet impressive enough for casual guests when nicely plated.
Grocery List
- Produce: Small waxy potatoes, 1 small onion, fresh dill, fresh parsley (optional), lemons, garlic (optional).
- Dairy: Eggs, butter, milk or heavy cream.
- Pantry: Ground beef, all-purpose flour, plain dry breadcrumbs, Dijon mustard, whole-grain mustard, chicken or beef broth, neutral oil, olive oil, cornstarch, paprika, garlic powder, Worcestershire sauce (optional), salt, black pepper.
Full Ingredients
For the Beef Schnitzel Patties
- 1.5 lb (680 g) ground beef, 80–85% lean
- 1 small onion, very finely grated (about 1/4 cup / 30 g, with juices)
- 1 large egg
- 1/4 cup (30 g) plain dry breadcrumbs
- 1 tbsp Dijon mustard
- 1 tsp fine sea salt
- 1/2 tsp freshly ground black pepper
- 1/2 tsp garlic powder
- 1/2 tsp sweet paprika
- 1 tbsp finely chopped fresh parsley (optional)
For Breading and Frying
- 1/2 cup (60 g) all-purpose flour
- 2 large eggs
- 2 tbsp milk
- 1.5 cups (150 g) fine dry breadcrumbs (regular or panko, crushed slightly)
- 1/2 tsp fine sea salt (to season breadcrumbs)
- 1/4 tsp black pepper
- 1/2 cup (120 ml) neutral oil (such as canola, sunflower, or vegetable), plus more as needed for shallow frying
- 2 tbsp butter (28 g), for extra flavor and browning
For the Dill Potatoes
- 2 lb (900 g) small waxy potatoes (Yukon Gold, baby potatoes, or similar)
- 1 tbsp kosher salt (for the cooking water)
- 3 tbsp butter (42 g), melted
- 2 tbsp olive oil
- 3 tbsp finely chopped fresh dill (loosely packed)
- 1–2 tbsp fresh lemon juice, to taste
- 1 tsp finely grated lemon zest (optional but recommended)
- Salt and freshly ground black pepper, to taste
For the Mustard Sauce
- 1 cup (240 ml) low-sodium chicken or beef broth
- 1/2 cup (120 ml) heavy cream or 18% table cream
- 2 tbsp Dijon mustard
- 1 tbsp whole-grain or coarse mustard
- 1 tsp Worcestershire sauce (optional, for depth)
- 1 tsp cornstarch mixed with 1 tbsp cold water (slurry)
- Salt and freshly ground black pepper, to taste
To Serve
- 1–2 lemons, cut into wedges
- Extra chopped fresh dill or parsley, for garnish
- Flaky sea salt, for finishing (optional)
Step-by-Step Instructions
Step 1: Cook the Potatoes
Scrub the potatoes well. If they are larger than a golf ball, cut them into halves or quarters so they cook evenly. Place them in a large pot and cover with cold water by about 1 inch (2.5 cm). Add 1 tbsp kosher salt to the water.
Bring to a boil over high heat, then reduce to a gentle simmer. Cook for 12–15 minutes, or until the potatoes are just fork-tender: a knife should slide in easily, but they should not be falling apart.
Drain the potatoes well in a colander and let the steam escape for 2–3 minutes so excess moisture evaporates. Return them to the warm pot, cover with a lid, and set aside. You will finish seasoning them with dill and lemon in a later step, just before serving.
Step 2: Mix the Beef Patty Mixture
While the potatoes cook, prepare the beef mixture. In a large mixing bowl, combine the ground beef, grated onion (with its juices), 1 egg, 1/4 cup breadcrumbs, 1 tbsp Dijon mustard, 1 tsp salt, 1/2 tsp black pepper, 1/2 tsp garlic powder, 1/2 tsp paprika, and parsley if using.
Use clean hands or a fork to gently combine everything until just evenly mixed. Try not to overwork the meat, which can make the patties dense. The mixture should feel slightly sticky but hold together easily when pressed.
Step 3: Shape and Bread the Thin Schnitzel Patties
Divide the beef mixture into 8 equal portions (about 3 oz / 85 g each). Roll each portion into a ball, then flatten it between your palms and shape into a very thin patty, about 4–5 inches (10–12 cm) wide and 1/4 inch (6 mm) thick. Thinner patties will cook quickly and stay tender inside while getting nice and crisp outside.
Prepare a breading station: place the flour in one shallow dish. In a second dish, whisk together the 2 remaining eggs with 2 tbsp milk. In a third dish, mix the 1.5 cups breadcrumbs with 1/2 tsp salt and 1/4 tsp pepper.
Working with one patty at a time, dredge it lightly in flour, shaking off excess. Dip into the egg mixture, letting extra drip off. Then press firmly into the seasoned breadcrumbs, coating both sides very well. Set the breaded patties on a large plate or tray in a single layer.
Once all patties are breaded, place the tray in the refrigerator for 10–15 minutes. This short chill helps the coating adhere and prevents it from falling off during frying.
Step 4: Finish the Dill Potatoes
While the patties chill, finish the potatoes. In the warm pot with the drained potatoes, add 3 tbsp melted butter, 2 tbsp olive oil, 3 tbsp chopped dill, 1–2 tbsp lemon juice (start with 1 tbsp), and 1 tsp lemon zest if using.
Gently toss or stir, trying not to break up the potatoes too much, until they are evenly coated and glossy. Taste and season with salt and black pepper as needed. Adjust the lemon juice to taste for brightness.
Cover the pot to keep the potatoes warm while you fry the schnitzel patties and make the sauce. If they cool down, you can briefly rewarm them over low heat, stirring gently.
Step 5: Pan-Fry the Beef Schnitzel Patties
In a large, heavy skillet (preferably cast iron or a wide stainless-steel pan), pour in about 1/4 inch (6 mm) of neutral oil. Add 2 tbsp butter. Heat over medium to medium-high heat until the oil is shimmering and a small breadcrumb dropped in sizzles immediately. Aim for an oil temperature around 350°F (175°C).
Fry the patties in batches, without crowding the pan. Carefully lay 2–3 patties into the hot oil. Cook for 3–4 minutes on the first side, until deeply golden brown. Flip gently and cook for another 2–3 minutes on the second side, or until the patties are nicely browned and cooked through (internal temperature at least 160°F / 71°C).
Transfer the cooked patties to a wire rack set over a baking sheet or to a plate lined with paper towels. Sprinkle lightly with a pinch of salt while hot. Keep warm in a low oven (about 200°F / 95°C) while you fry the remaining patties.
Step 6: Make the Creamy Mustard Sauce
After the last batch of patties is cooked, pour off all but about 1 tbsp of the fat from the pan, leaving any browned bits (fond) behind for flavor. Return the skillet to medium heat.
Pour in 1 cup broth and let it come to a simmer, scraping up the browned bits from the bottom of the pan with a wooden spoon. Stir in the heavy cream, 2 tbsp Dijon mustard, 1 tbsp whole-grain mustard, and the Worcestershire sauce if using.
Bring to a gentle simmer. Stir the cornstarch slurry (1 tsp cornstarch mixed with 1 tbsp water), then drizzle it into the sauce while whisking. Simmer for 2–3 minutes, stirring often, until the sauce thickens enough to lightly coat the back of a spoon.
Taste and season with salt and black pepper. If you like a stronger mustard flavor, whisk in an extra teaspoon of Dijon at the end. Keep the sauce warm over very low heat, stirring occasionally.
Step 7: Plate and Serve
Give the dill potatoes a final gentle stir and adjust seasoning if needed. Spoon a portion of potatoes onto each plate.
Place 1–2 beef schnitzel patties alongside the potatoes. Spoon some warm mustard sauce over or next to the patties, leaving the crisp coating partly visible. Garnish with extra chopped dill or parsley and a pinch of flaky sea salt if you like.
Add lemon wedges to each plate for squeezing over the schnitzel just before eating. Serve immediately while everything is hot and the patties are at their crispiest.
Pro Tips
- For the crispiest coating, make sure the patties rest after breading and that the oil is properly hot before frying.
- Use fine, dry breadcrumbs for a classic schnitzel-style crust; crush panko slightly between your hands if using it.
- Do not overcrowd the pan. Crowding cools the oil and leads to greasy, soggy schnitzel.
- Waxy potatoes (like Yukon Gold or baby potatoes) hold their shape and give a creamy texture that pairs perfectly with the sauce.
- Season in layers: lightly salt the potatoes, the beef mixture, the breadcrumbs, and the finished patties for balanced flavor.
Variations
- Herby patties: Add 2–3 tbsp mixed chopped herbs (parsley, chives, or chervil) to the beef mixture for a fresher, lighter flavor.
- Spiced version: Replace the paprika with smoked paprika and add 1/2 tsp ground cumin or caraway to the beef mixture for a deeper, more robust taste.
- Gluten-free: Use gluten-free flour and breadcrumbs, and check that your mustards and broth are certified gluten-free.
Storage & Make-Ahead
The cooked beef schnitzel patties keep well in the refrigerator for up to 3 days. Cool completely, then store in an airtight container with parchment between layers. Reheat in a 350°F (175°C) oven for 10–12 minutes on a wire rack set over a baking sheet to re-crisp the coating.
Dill potatoes can be refrigerated for up to 3 days in an airtight container. Rewarm gently over low heat with a splash of water or extra butter, then freshen with a bit more dill and lemon juice.
The mustard sauce can be made up to 2 days ahead; reheat gently over low heat, whisking and thinning with a little extra broth or cream if it has thickened too much.
For longer storage, you can freeze the uncooked, breaded patties on a tray until solid, then transfer them to a freezer bag for up to 2 months. Fry from frozen over slightly lower heat, adding a few extra minutes per side and ensuring they are cooked through.
Nutrition (per serving)
Approximate values for 1 serving (1/4 of the recipe: 2 patties, a portion of potatoes, and sauce): about 780 calories; 44 g protein; 48 g fat; 45 g carbohydrates; 4 g fiber; 7 g sugar; 1320 mg sodium. Actual values will vary depending on exact ingredients, brands used, and how much oil is absorbed during frying.
