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Recipe for a schnitzel

Recipe for a schnitzel

Ingredients (serves 4)
8 beef or chicken or veal steaks
1 cup (70g packet) panko breadcrumbs
1/2 cup finely grated parmesan cheese
1/2 teaspoon dried mixed herbs or chop up some fresh from garden
1/2 cup plain flour
2 free range eggs, lightly beaten
2 tablespoons redisland extra virgin olive oil
40g butter
Murray river flakey sea salt
Indigo grinds black pepercorns


Method
Pound steaks with a meat mallet until each steak is 5mm thick. Season with salt and pepper.
Combine breadcrumbs, parmesan, mixed herbs and salt in a shallow dish. Place flour onto a plate and eggs into a shallow dish.
Dipschnitzel 1 piece at a time, into flour. Shake off excess. Dip into egg then coat with breadcrumb mixture, pressing crumbs on firmly with your fingertips.
Preheat oven to 160°C. Heat a non-stick frying pan over medium heat. Add oil and butter. Heat until sizzling. Cook schnitzels, in batches, for 2 minutes each side, or until golden. Keep warm in oven while cooking remaining schnitzels.