Schnitzel Platter
—·German
Schnitzel Platter
Ingredients
- 3 cups fresh breadcrumbs
- 1/2 cup parmesan, finely grated
- 3 tsp garlic powder
- 2 tsp dried thyme
- 1 tbsp fresh flat-leaf parsley, finely chopped
- 3 eggs
- 1/2 cup plain flour
- 4 chicken schnitzel (uncrumbed)
- 4 veal schnitzel, uncrumbed
- Vegetable oil, for shallow frying
- Lemon wedges, to serve
Instructions
3 steps
- 1
Combine breadcrumbs, parmesan, garlic powder and thyme in a bowl. Season with salt and pepper. Spoon half the mixture onto a plate. Add parsley to remaining mixture. Stir to combine. Spoon onto a separate plate.
- 2
Whisk eggs in a shallow bowl. Place flour on a plate. Coat each schnitzel in flour, shaking off excess. Dip in egg. Coat chicken in plain breadcrumb mixture and veal in parsley breadcrumb mixture. Transfer to a plate. Cover. Refrigerate for 30 minutes.
30 min - 3
Add enough oil to a large deep frying pan to come 5mm up side of pan. Heat over medium-high heat. Cook schnitzel, in batches, for 5 minutes each side or until golden and cooked through. Drain on paper towel. Cover to keep warm. Serve with lemon wedges.
5 min
Progress
0 / 3 steps
