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The perfect Schnitzel has a gap of air between the breading and the meat, it is also crisp on the outside and soft & juicy on the inside. Here is how you can achieve this …
Ingredients
- 4 slices pork or veal or chicken thick cut
- some flour
- 100 g bread crumbs more or less
- some extra water / waterspray
- some salt
- some pepper
- 1 tbsp water
- plenty oil or ghee
Instructions
Prepare the Breading
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Put the flour on a large plate or in a large, flat container.
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Whisk the eggs with some water and place the eggwash in a shallow container or plate.
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Put the breadcrumbs into a large, shallow container or on a plate.
Prepare the Meat
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Wash and dry the meat and place a slice on a large cutting board.
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With a meat pounder, pound the meat on both sides until it is thin and tenderized.
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Spray or brush some water onto the meat slices, just enough to make some salt and pepper stick. Season with salt and pepper.
Breading
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Dust the meat with flour.
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Put the slices into the egg wash.
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Next, put them into the bread crumbs, making sure each slice is completely covered with bread crumbs on both sides.
Sauté
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In a large frying pan, heat enough oil to have the schnitzel float a little.
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It’s best to sauté only one slice at a time: Put the meat into the hot oil and start moving the pan so the meat keeps floating in the oil. When the bottom side has a nice golden color (after about 1 minute), turn the slice and fry the other side. Meanwhile, use a spoon to pour hot oil over the top side.
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When both sides are golden-brown, remove the schnitzel from the pan and let it rest for a moment on some paper towel to remove excess oil.
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Repeat with all slices, keep the cooked Schnitzel warm in the oven at low temperature and serve as soon as possible.
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Serve with a wedge of lemon.
