These beef schnitzels are best when they rest overnight, allowing the flavors to fully develop. Lightly season the meat with salt, then brush one side with mustard and a little oil. If you have a larger batch, you can skip mustard on one side so the flavor stays even.
Lightly coat the other side in flour and quickly sear both sides in a pan until just browned. Remove and set aside.
In the same pan, sauté chopped onion until soft. Add about 1/2 cup tomato sauce and cook briefly. Stir in grated vegetables such as carrot and zucchini. Celery works well too, and broccoli can be added later into the sauce. If you prefer a smoother texture, you can cut the vegetables into larger pieces and blend them later.
Pour in broth as needed during cooking, or use water if you don’t have it. Add a small amount of vegetable soup seasoning. Return the schnitzels to the pan and let everything simmer gently on low heat for about 1.5 hours. Add pepper at the end and adjust salt if needed.
This dish pairs beautifully with pasta or with polenta. It is a classic, comforting way to prepare beef schnitzels.
