Schnitzel - it's one of those meats which I sometimes just forget about. You buy some, it sits in the freezer for ages, maybe ends up sliced up for a stir-fry. But crumbed schnitzel is one of my favourite ways to have meat, it's awesome. Don't know why we don't have it more often!
This is crumbed schnitzel taken to the next level - with parmasan and herbs. Yum!! This crumb is also perfect for slices of chicken (homemade chicken tenders, anyone?).
Flour
Egg
Panko crumbs
Parmasan cheese
Beef schnitzel (or chicken, pork...)
Potatoes (for mash or chips)
Veges or slaw
- Mix a little salt and herbs with your flour.
- Finely grate parmasan onto your panko crumbs and mix together.
- Whisk an egg (or two, depending on how much schnitzel you're crumbing) in a bowl.
- Cut schnitzel into manageable-sized pieces (strips is great for kids, or palm-sized is good) and coat in herby flour. Next dredge through egg. Finally coat with panko-parmasan crumb.
- Cook in hot pan with oil or butter.
- Serve with oven chips (kumara maybe?) or mash and steamed veges or slaw. Enjoy!!
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