If you need to feed a crowd, a heaped tray of golden schnitzels, with a few lemon wedges flung about for flair and flavour, might be just the ticket!
(serves4 -6. Double the ingredients to feed a crowd!)
600g Veal, chicken or pork schnitzels – prepared by your butcher
1/4 cup flour
1 teaspoon salt
1/2 teaspoon pepper
1/4 cup milk
2 cups fresh breadcrumbs or Japanese panko
1/4 cup chopped parsley
5 tablespoons butter
1 lemon cut into wedges
- Take 3 bowls. These will hold the 3 different coatings for the schnitzel. One with the flour, 1/2 teaspoon of salt and half of the pepper. One with the egg and milk beaten together. And one with the breadcrumbs and the remaining seasoning.
- Dredge each schnitzel first in flour on both sides. Make sure it is completely coated. Then dip it in the egg mixture. Finally roll it in the breadcrumbs, ensuring a firm coating, pressing gently with hands. Lay on a baking tray until they are reading to cook.
- Place a large pan on medium high heat. Set the oven to 100 degrees Celcius. Add a tablespoon of oil and allow to get hot.
- Cook each schnitzel for 1-2 minutes each side. Cook no more than 1 or 2 in the pan at a time. When golden brown on both sides, remove from the pan and place on a tray with paper towel. Place this pan in the oven to keep them warm.
- Once all schnitzels are cooked, remove the oil from the pan and replace with the butter. Allow the butter to melt and bubble. Coat both sides of each schnitzel with butter.
- Place schnitzels on a serving platter, scatter with chopped parsley and serve with lemon wedges.