Categories: Meals
Ingredients
- Choose ONE of these:
- 1.2 lb boneless pork (4 steaks / boneless chops, about 5 oz each)
- 1.2 lb large chicken breasts (2 pieces,10 oz each)
- 1.2 lb veal steaks (4 pieces, 5 oz each)
- 1.2 lb turkey breast cutlets (4 pre sliced pieces, 5 oz each)
- Schnitzel:
- Salt and pepper
- 3/4 cup flour
- 2 eggs
- 1 1/2 cups panko breadcrumbs (Note 1)
- Oil for frying (canola, vegetable)
Directions
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Chicken breast prep: cut in half horizontally to create two steaks.
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ace 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).
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Sprinkle both sides of meat with salt and pepper.
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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.
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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.
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at 1.5cm / 3/5" oil in a heavy based deep skillet over medium high heat.
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Dip the end of a schnitzel in to check if the oil is hot enough – it should sizzle straight away (see video).
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Carefully place 2 schnitzels in the oil and cook for 3 minutes until deep golden, turn then cook the other side for 3 minutes.
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Transfer to a paper towel lined plate to drain excess oil. Repeat with remaining schnitzel.
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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.
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Recipe Notes
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Panko breadcrumbs are larger than normal breadcrumbs so they create a far better crunchy crumb. They are readily available in all supermarkets here in Australia, usually in the Asian section though they’ve started appearing in the herb & spice section too alongside normal breadcrumbs. They cost just a fraction more (and worth it).
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Crunchy Potato Rosti (pictured in post): here’s an abbreviated form of the recipe: 2 – 3 large brushed (Sebago) potatoes (US: use russet), peeled and grated using a box grater. Grab handfuls and squeeze out excess liquid. Place in bowl, sprinkle generously with salt and pepper. Melt 1 tbsp butter + 1 1/2 tbsp oil (I use olive) in a large skillet over medium high heat. Add dollops of potato, spread into pancake shape about 12 cm / 4.5" wide, 0.75 cm / 1/4" thick. Press down lightly to compact into rosti, cook for 3 minutes or until deep golden brown and crispy. Flip and repeat. Drain on paper towels, repeat with remaining potato, should make 8.
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MUSHROOM GRAVY: Melt 50g / 3 tbsp butter in a skillet or large saucepan over medium heat. Add 120g / 4 oz sliced mushrooms, cook until softened. Add 3 tbsp flour (1/4 cup) and mix in, then pour in 2 cups of chicken broth, mixing as you go so the flour butter mixture dissolves. Cook for 5 minutes until it thickens to gravy consistency. Season with salt and plenty of pepper.