Crumbing schnitzel is messy - I suppose that's why kids when little enjoyed crumbing.I'm not into buying my schnitzel pre crumbed (yuck) it doesn;t take long. Just set your self up with an egg - you can use two but I just add milk to the egg & it goes further.
Bread crumbs - I do buy these as our crusts go to chickens & ducks.
Salt n pepper - a nice variation is sprinkle parmeson cheese in with the bread crumbs (YUM!)
AND if time and not being frugal double dipping is yummy too - ie place schnitzel in egg, then bread crumbs & then repeat.
Fry in olive oil - have pan hot so schnitzel doesn't soak up the oil - but not too hot that it burns. You will have to play around with what works for your pan / stove top - but I heat the pan till hot & then turn down to 3/4's. I can get about 3 slice in pan. Once these are cooked they are placed in oven to keep warm. I add more olive oil & re heat pan before adding next batch of schnitzel in.I cook the whole batch & left overs are much enjoyed next day for lunch with a good sprinkle of pepper in a sandwich.
James can't have crumbed schnitzel so I cut his slices up thin & fry quickly with onions & usually mushrooms - good amount of pepper. - You can see the root medley on the right of his plate.
1 comment:
Do you ever buy the GF bread from Pak N Save? I buy it, slice it, and keep it in the freezer - it's fantastic stuff for fried bread, it's ok for toast, but it's crap for sammies!
If you collect the crumbs from the bags (and crumble up a few slices - as you probably know, GF stuff crumbles easily!) and add a pinch of herbs, you have a great crumb mixture for anything. Makes a yummy stuffing for beef olives too (or a roast, of course!)
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