Schnitzel
Golden brown and extra crunchy schnitzel. No need to deep fry, just shallow fry it. Make schnitzel with pork, chicken, veal, beef or turkey! These are quite big - about 22 cm/ 9" long, but they are thin.
Ingredients
- Choose one of the following proteins
- 600 g / 1.2 lb boneless pork (4 steaks / boneless chops (about 150 g/5 oz each))
- 600 g / 1.2 lb large chicken breasts (2 pieces (300g / 10 oz each))
- 600 g / 1.2 lb veal or beef steaks (4 pieces (150g / 5 oz each))
- 600 g / 1.2 lb turkey breast cutlets (4 pre (sliced pieces, 150g / 5 oz each))
- Schnitzel coating
- to taste Salt and pepper
- 3/4 cup flour
- 2 eggs
- 1 1/2 cups panko breadcrumbs ((Note 1))
- Oil for frying ((canola
Method
- ##Chicken breast prep:
- cut in half horizontally to create two steaks.
- 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).
- Sprinkle both sides of meat with salt and pepper.
- Place flour in one dish, panko in another (or use a large tray for both like I did, see photos), and whisk eggs in a bowl.
- 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.
- Heat 1.5cm / 3/5" oil in a heavy based deep skillet over medium high heat.
- Dip the end of a schnitzel in to check if the oil is hot enough - it should sizzle straight away.
- Carefully place 2 schnitzels in the oil and cook for 3 minutes until deep golden, turn then cook the other side for 3 minutes.
- Transfer to a paper towel lined plate to drain excess oil. Repeat with remaining schnitzel.
- Serve with lemon wedges, plain or omit lemon and serve with preferred gravy such as a mushroom gravy.