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Breaded buffalo schnitzel served
Crunchy fried buffalo steak served with lemon

Breaded Buffalo Schnitzel

Author: Flavelo
Recipes Main Courses
Buffalo meat is an undeservedly forgotten treasure: darker, with a more distinctive flavour and leaner than beef, but with a similar texture. Preparing it breaded is a bold move, but following the traditions of Wiener Schnitzel, with the right technology, it turns into a true gourmet dish. The secret lies in pounding it thin and using hot oil: the meat essentially just gets a 'fright' under the breadcrumbs, staying juicy while the coating fries to a crisp.
🕒 Prep Time 30 mins
🍳 Cook Time 15 mins
⌛ Total Time 45 mins
🍽️ Servings 4 servings
🔥 Calories 680 kcal
🌍 Cuisine Hungarian

Ingredients

Equipment Needed

  • Meat mallet (flat side)
  • Deep frying pan for frying
  • 3 plates for breadcrumbing

Allergen Information

⚠️ Eggs
⚠️ Cereals containing gluten

Instructions

1 ✓

Place the meat slices between two layers of cling film and pound until approx. 3-4 mm thin.

Tip: The film protects the meat fibres from tearing. Thinness is important because buffalo needs a short cooking time.
2 ✓

Snip the edges of the slices in 2-3 places slightly, then season with salt and pepper.

Tip: Sinews contract with heat and curl the meat up. Snipping prevents this, so the schnitzel stays flat.
3 ✓

Bread in the classic order: coat meat in flour (shake off excess!), dip in beaten, slightly salted egg, finally coat in breadcrumbs.

Tip: Do not press the breadcrumbs on hard, just pat gently, so the coating stays airy and blisters (soufflé effect).
4 ✓

Heat the oil to approx. 170-180°C. (It's ready when a pinch of crumbs sizzles and floats to the top immediately).

Tip: Fry in plenty of oil; the meat needs to 'swim' to brown evenly.
5 ✓

Fry the slices for 2-3 minutes per side until golden brown.

Tip: Shaking the pan gently during frying makes the hot oil wash over the top of the meat too, making the breadcrumbs really nice.
6 ✓

Drain on a wire rack or kitchen paper. Serve with lemon wedges and parsley.

Tip: A rack is better than paper because it allows air flow underneath, so the breadcrumbs don't go soggy from steam.

Recipe FAQ

Why did the breadcrumbs fall off?
Either the meat was wet before breadcrumbing (the flour didn't stick), or the oil wasn't hot enough, and the meat released juices which pushed the coating off.
What oil should I fry in?
Neutral tasting, high smoke point sunflower oil or rapeseed oil is best, but the most delicious version is fried in lard.

Ingredients

  • 600 g buffalo leg steaks (silverside or topside)
  • 100 g plain flour
  • 3 whole eggs
  • 200 g breadcrumbs
  • 1 tsp salt
  • 1 tsp ground pepper
  • 500 ml sunflower oil
  • 1 whole lemon
  • 1 bunch parsley