The YUMMIEST Schnitzel (crumbed meat)
November 23rd 2006 01:16
You will need:
3 plates
1 bowl
whisk
200g Meat**(more if you are cooking for a family) - personal choice, chicken, veal, beef, pork.
1 egg (2 or 3 if you are cooking for a family)
50ml milk
Seasoned stuffing mix - home brand or the cheapest you can find is ok.
Flour
What to do:
Whisk egg and milk together - around 30seconds should do.
Arrange plates in a line.
Sprinkle flour on the first plate - around 1cm deep should do.
Sprinkle seasoned stuffing mix in the second plate - 1cm deep, you will add more as needed.
Leave the 3rd plate free for the finished product.
Ensure meat is thin sliced**
Place a slice of meat onto the flour and coat well. Lift and gently shake ff the excess flour.
Now, dip this meat into the egg mix covering well. Lift and let some of excess egg drain off.
Place this meat onto the stuffing mix, patting down and turning to coat well.
Place onto the next (free) plate.
Repeat until all meat has been used.
Cover and place in fridge for at least 1/2 hour before cooking.
To cook:
Using reasonably high heat. Prepare a frypan with a generous amount of olive oil.
Place coated schnitzel pieces in pan.
Leave to cook for around 3-5 minutes.
Turn and cook for a further 3-5 minutes.
Schnitzel is ready to turn when it turns golden brown.
Cooking time is personal choice and dependant on meat type and thickness.
Technical modifications:
**thicker pieces take longer to cook and run the risk of burning the crumbs.
After crumbing the schnitzels can be prepared the day before or frozen for a later time.
To make the stuffing mix go further you can add breadcrumbs.
For a GLUTEN FREE schnitzel use rice flour and crushed cornflakes as the coating. Also add a generous helping of mixed herbs, salt, pepper, paprika and garlic. Basically any herb you like will be great.
Using breadcrumbs only instead of the seasoned stuffing mix, you can also add generous quantities of herbs.
Try Lemon pepper or chilli
3 plates
1 bowl
whisk
200g Meat**(more if you are cooking for a family) - personal choice, chicken, veal, beef, pork.
1 egg (2 or 3 if you are cooking for a family)
50ml milk
Seasoned stuffing mix - home brand or the cheapest you can find is ok.
Flour
What to do:
Whisk egg and milk together - around 30seconds should do.
Arrange plates in a line.
Sprinkle flour on the first plate - around 1cm deep should do.
Sprinkle seasoned stuffing mix in the second plate - 1cm deep, you will add more as needed.
Ensure meat is thin sliced**
Place a slice of meat onto the flour and coat well. Lift and gently shake ff the excess flour.
Now, dip this meat into the egg mix covering well. Lift and let some of excess egg drain off.
Place this meat onto the stuffing mix, patting down and turning to coat well.
Place onto the next (free) plate.
Repeat until all meat has been used.
Cover and place in fridge for at least 1/2 hour before cooking.
To cook:
Using reasonably high heat. Prepare a frypan with a generous amount of olive oil.
Place coated schnitzel pieces in pan.
Leave to cook for around 3-5 minutes.
Turn and cook for a further 3-5 minutes.
Schnitzel is ready to turn when it turns golden brown.
Cooking time is personal choice and dependant on meat type and thickness.
Technical modifications:
**thicker pieces take longer to cook and run the risk of burning the crumbs.
After crumbing the schnitzels can be prepared the day before or frozen for a later time.
To make the stuffing mix go further you can add breadcrumbs.
For a GLUTEN FREE schnitzel use rice flour and crushed cornflakes as the coating. Also add a generous helping of mixed herbs, salt, pepper, paprika and garlic. Basically any herb you like will be great.
Using breadcrumbs only instead of the seasoned stuffing mix, you can also add generous quantities of herbs.
Try Lemon pepper or chilli
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