Schnitzel
Ingredients
- 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)
- Salt and pepper
- 3/4 cup flour
- 2 eggs
- 1 1/2 cups panko breadcrumbs
- Oil for frying (canola, vegetable)
Instructions
- 1
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, panko in another (or use a large tray for both like I did, see photos), 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 (see video).
- 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.
3 min - 9
Transfer to a paper towel lined plate to drain excess oil. Repeat with remaining schnitzel.
- 10
Serve with lemon wedges – I usually serve schnitzel plain like this. Or see note for Mushroom Gravy recipe. Also see note for potato rosti, pictured in post.
Nutrition
Per serving (based on 4 servings)
