Recipe-Traditional Schnitzel

INGREDIENTS

 

Choose one of these;

• 600g / 1.2 lb boneless pork (4 steaks / boneless chops, about 150 g/5 oz each)

• 600g / 1.2 lb large chicken breasts (2 pieces,300g / 10 oz each)

• 600g / 1.2 lb veal or beef steaks (4 pieces, 150g / 5 oz each)

• 600g / 1.2 lb turkey breast cutlets (4 pre sliced pieces, 150g / 5 oz each)

 

Schnitzel

• Salt and pepper

• 3/4 cup plain flour

• 2 eggs

• 1 1/2 cups breadcrumbs or Panko breadcrumbs

• Oil for frying (canola, vegetable)

Method

 

1. (If using chicken) Chicken breast prep: cut in half horizontally to create two steaks

 

2. Place the protein of choice on a work surface and cover with a sheet of baking paper or cling wrap. Use a rolling pin to pound to even thickness about 0.8 cm / 1/3″ thick (don’t pound too thin, hard to handle / might tear)

 

3. Sprinkle both sides of meat with salt and pepper

 

4. Place flour in one dish, breadcrumbs in another and whisk eggs in a bowl

 

5. Coat meat in flour, shake off excess. Dip into egg, shake off excess. Press into breadcrumbs and turn, pressing to adhere, then transfer to plate. Repeat

 

6. Heat 1.5cm / 3/5″ oil in a heavy based deep skillet over medium high heat.

 

7. Dip the end of a schnitzel in to check if the oil is hot enough – it should sizzle straight away

 

8. Carefully place 2 schnitzels in the oil and cook for 3 minutes until deep golden, turn then cook the other side for 3 minutes

 

9. Transfer to a paper towel lined plate to drain excess oil. Repeat with remaining schnitzel

 

Serve with gravy and chips, or lemon wedges and salad. Makes for a great sandwich filling too!

 

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