Made schnitzel tonight for dinner. Flour salt and pepper in a plate, whisked egg with a bit of lemon juice. Dip,roll in flour, dip, flour fry
Easy peasy
But
Have you ever floured meat and had the right amount?
I came up a tablespoon short, often have too much.
No measuring seems to work
I absolutely love schnitzel, be it chicken, veal or steak. Your
tenngun recipe has me intrigued though, as you don't list breadcrumbs. For the best snitty ever, try this. Have your choice of meat and three bowls ready. In the first bowl, plain white flour that has salt and pepper added for flavour. In the second bowl, the whole eggs beaten to blend in the white and the yolk. In the third bowl, crunchy breadcrumbs (you can buy commercial ones), or if you get them, crush up some corn flake cereal in a plastic bag to make your own crumbs.
First cover your choice of meat with the flour (this makes the piece of meat dry to the touch). Next, swish the dusted meat through the egg mix to completely coat it. Finally, now that the meat is wet with the egg, moved the piece through the breadcrumbs to get a lovely dusting. I get the family involved in this and have a sort of conveyor belt going; someone on the flour, one doing the egg, and then someone to do the breadcrumbs. When we get the mob together, we can do up to twenty pieces.
Shallow fry as usual turning over when golden brown. Yeah baby!! You got me hankering for a schnitty right now! As to the amount of flour, crumbs etc, don't put too much into the bowls from the original packs, as you can keep on topping up as you go.
Oh, and thanks; I'm going to try your style next and leave the crumbs off - we'll compare
.
Cheers, Pete
