o a platter. Garnish Wiener schnitzel with lemon wedges and serve
cut open both Kaiser Rolls.
Cover the bottom halves with ketchup,
cover with the salad. Ad the cold left over Pork Schnitzel, salt and pepper to taste.
Ad a slice of hard boiled egg.
Cover the top half of the Kaiser Roll with mayo and put on the Schnitzel.
Serve cold alone or with a side of potato salad.
Almond Crumbed Chicken Schnitzel - coat chicken in flour, dip
Schnitzel:
Pound the meat thin
Pork Schnitzel: Using a meat mallet (or
pray.
To Make the Schnitzel:
Whisk the milk and
deep saucepan.
To prepare schnitzel:
Season the chicken cutlets
Place pieces of schnitzel in a greased baking dish so that the meat covers the entire area.
Spread over tomato paste evenly.
Sprinkle over the chopped onion.
Season with salt & pepper.
Cover with grated cheese.
Bake for 30mins at 350'F/180'C.
owl.
Coat each Pork Schnitzel first in flour, than in
0,26 gallons of veil schnitzel (already 1cm (0,4 inch
Choose veal or pork cutlet.
Schnitzel should be lightly pounded with flat surface, to tenderize.
Sprinkle each schnitzel with salt.
Dredge in flour.
Tap off excess.
Dip in beaten egg and fine, dry bread or cracker crumbs.
Make sure each schnitzel has a complete coat of crumbs to retain juices while cooking. Pan-fry schnitzel slowly in butter or margarine over low heat until golden brown.
CHICKEN SCHNITZEL:
Season the chicken cutlet
Roll out the schnitzel or pound gently with tenderiser.
For the salsa, mix the shallots, diced tomatoes, vinegar and olive oil and season to taste.
For the schnitzel coating, mix the Parmesan, herbs and breadcrumbs. Coat the cutlets successively in the flour, whisked egg and breadcrumbs.
Heat the 4 tbsp of sunflower oil in 2 large frying pans and fry the schnitzel for about 6 mins, turning once. Serve the schnitzel and salsa on plates, garnished with oregano, with ciabatta bread on the side.
Preheat oven to 180\u00b0C Combine first 6 ingredients.
Lay schnitzel on a board and place about 1/4 cup mixture on each one, roll up and secure with a toothpick.
Heat oil in a fry pan and brown schnitzel parcels, transfer to a caserole dish.
Add remaining oil to pan and cook onion and garlic until soft. Stir in flour, tomatoes and juice, vinegar and seasoning. Bring to boil and pour over schnitzel. Cook in oven for 40 minutes.
o medium, lay the meat (schnitzel) in the oil, cooking each
ide frying pan, add the schnitzel and fry, turning for 6
pan. Cook the chicken schnitzel for 3-5 minutes on
rowd the pan. Cook the schnitzel in batches, if necessary.
Fry schnitzel in fat until browned and remove from pan (keep warm).
Add onions to the pan and fry for 2-3 minutes, scraping up any brown yummy bits as you go along.
Add mushrooms and fry for another 3 minutes.
Sprinkle with flour, stir and add the evaporated milk.
Season to taste.
Leave to cook, stirring occasionally until sauce thickens.
Pour sauce over the schnitzel and serve.