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Ingredients
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- Select from your butcher thin cut Veal Steaks, Pork or Chicken suitable for schnitzels. You will need one piece each
- Plain Flour
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- 1 Egg
- Dry Bread Crumbs
- Oil
- Salt and Pepper to taste
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You will need
A large frying pan, cutting board, a sharp knife, a meat mallet, a bowl and two large plates, tongs and paper towel
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Directions
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- Press meat out on a board and remove any thin tissue
- Pound meat with a meat mallet or rolling pin
- Beat together the egg and milk
- Lay out a large plate with the plain flour and one with the bread crumbs
- Toss each piece of meat in the flour lightly coating both sides
- Dip into the egg mix and then straight into the bread crumbs coating well and pressing down firmly
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- Refrigerate for 30 to 60 minutes prior to cooking to firm up the coating
- Add meat to a frying pan with about 1 cm of very hot oil and cook each side for about 2 to 3 minutes turning the meat with tongs (not a fork)
- Drain on hand towel and finish the cooking in a medium oven for 5 to 10 minutes
- serves well with pepper sauce or mushroom sauce
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