Schnitzel
That Schnitzel! Such a crowd pleaser! It never disappoints
Ingredients
1 baguette made into bread crumbs
3 tbsp dried tarragon (I use The Spice Trader)
100 to 120g finely grated parmesan
Finley grated zest of 1 large lemon
500g to 600g beef Schnitzel ( or 8 to 10 boneless, skinless chicken thighs )
1.5 cups plain flour
3 eggs
4 large cloves garlic finely grated
Maldon sea salt
Black pepper
Olive oil and butter for cooking
Method
Process your baguette into bread crumbs, not too fine, a fine to medium crumb.
Mix the crumbs with the dried tarragon, grated parmesan, lemon zest and season well with salt and pepper. Place into a flat dish & set aside.
Prepare your meat, if using beef schnitzel cut into a size suitable for frying in a pan. For chicken schnitzel, see notes;
Place flour into a flat dish and season, set aside.
Whisk eggs and add finely grated garlic.
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.
Heat oil with a big knob of butter to a medium high heat in 1 or 2 non stick pans ( I like to work with 2 pans at the same time )
Once oil is hot, carefully place 2 schnitzels in the oil ( it should sizzle ) and cook for 3 to 4 minutes until deep golden, turn then cook the other side for 3 minutes.
Transfer to a paper towel lined plate to drain excess oil and repeat with remaining schnitzel adding more oil and butter as you go.
Serve with lemon wedges and a simple salad of rocket and witlof leaves.
NOTES + VARIATIONS
If you are using chicken thighs. Place the chicken on a clean 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 (don’t pound too thin, hard to handle / might tear) and proceed with the recipe.
Always make your own breadcrumb, I often buy stale bread on special for this and process the crumbs myself.
Herbs are what make this a standout, the only dried herb I use is the Spice Trader tarragon. Otherwise when fresh herbs are abundant use fresh french tarragon, oregano and thyme or a mixture of all 3. Herbs are key for this so be generous!
Last of all….always make more, you will thank me when your scoffing into a cold schnitzel & rocket sandwich on fresh sourdough the next day.