It is a common perception
that restaurants make the best steaks and schnitzels
because they have secrets, and that a steak or schnitzel
prepared at home will never compare.
Truth is that making the perfect schnitzel is not rocket
science. The same is true for steak, but we will deal
with that on another day.
For now lets make that perfect crumbed schnitzel.
This recipe is for beef,
but you can use veal, chicken or pork for the same results.
The best cut to use for a beef schnitzel is blade steak.
Ask the butcher to cut the meat into +- 1.5 cm thick
Using a very sharp knife, butterfly each slice by putting
your hand flat on the meat and with a sharp knife splitting
the meat in the middle. Stop about half a centimeter
from the opposite side, and open meat up and flatten.
This gives you a schnitzel that is about .75cm thick.
Whisk 1 egg and about
a quarter cup of milk in a mixing bowl.
Mix seasoning (salt
& pepper) with about 1 cup of plain bread cups in
an airtight container.
Spread a layer of fresh
flour on a flat plate.
Now coat the meat by
patting both sides on the flour.
Dip meat in egg mixture and place in airtight container
with seasoned breadcrumbs. Shake until evenly coated.
Leave in refrigerator for about half an hour.
Add enough oil to just
cover the base of a heavy lidded pan.
Preheat the pan on a medium to high heat and fry meat
for 2 minutes a side until golden brown.
Remove from pan and place on paper towel to drain.
Squeeze fresh lemon
juice on meat when serving.
Serve with mushroom or cheese sauce, French fries or
wedgies, and a salad of your choice.