Schnitzel

18 Jun

Schnitzel

Schnitzel was on the menu pretty regularly when the girls were small. Kids generally love breaded food, and it was a safe dinner option for playdates. (I once made a little girl cry by serving her a bowl of chickpea pasta soup…)

While veal is the traditional schnitzel cut in Austria, I’ve never used it myself. Chicken, turkey, or pork – they’ve all been pounded flat, dipped in egg, and rolled in crumbs and shallow-fried round here.

Schnitzel
(serves 4)

  • 4 pork, turkey or chicken escalopes
  • 1/2 cup flour, seasoned with salt and pepper
  • 1 egg, beaten with a little water
  • 1 1/2 cups dry breadcrumbs
  • sunflower oil for shallow-frying
  • lemon wedges, to serve
  1. Place the escalopes between two sheets of clingfilm and pound with a mallet to thin them.
  2. Pat dry with paper towel, then make small cuts around the edge of meat to prevent it curling up when cooked.
  3. Spread the flour, egg and breadcrumbs on three shallow plates.
  4. Dip each piece of meat in flour (shaking off the excess), then in the beaten egg, before coating it in breadcrumbs.
  5. Heat a 1/2 cm of oil in a heavy frying pan over medium heat. Fry the schnitzel until they are crispy and golden on both sides.
  6. Serve with boiled potatoes and a wedge of lemon.

Family score: 8 out of 10

5 Responses to “Schnitzel”

  1. Anonymous June 19, 2016 at 9:05 am #

    A guaranteed family favourite!

    • Andrea June 19, 2016 at 10:41 am #

      It certainly hasn’t made anyone cry yet…;-)

  2. Yana June 20, 2016 at 9:30 am #

    After watching Rick Stein’s episode about week-end away in Viena, schnitzel has been on mi mind a lot 🙂 I’d like to try your version with the turkey..

    • Andrea June 20, 2016 at 9:35 am #

      I like it best with the turkey — I seem to have the most success pounding it flat for one thing.

      • Yana June 20, 2016 at 12:18 pm #

        I’m exactly in a ‘turkey phase’ at the moment, so it suits me fine 🙂

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