Schnitzel is big favourite with the whole family - kids especially love the thinly sliced crumbed meat. We make ours a bit healthier by using wholemeal crumbs and we often choose to use pork instead of beef as a leaner option.
- Flour – enough to dust lightly over schnitzel
- Wholemeal breadcrumbs – enough to coat schnitzel well
- 2 eggs
- Tuscan seasoning
- Salt & pepper to taste
- Rice bran oil
- Cut schnitzel in half to make the slices easier to work with and manage in the frypan.
- Put flour in a bowl, lightly coat schnitzel and stack on a chopping board or tray.
- Put wholemeal breadcrumbs in a bowl and in another bowl lightly beat 2 eggs with plenty of Tuscan seasoning and salt & pepper to taste - remembering there is also salt in the Tuscan seasoning!
- Now set up your production line gently dipping each slice into the egg wash then allowing the excess to drip off before pressing well into the breadcrumbs until there is no more moisture coming through from the egg wash.
- Keep working through your stack of floured schnitzel until you have a new tray full with your crumbed schnitzel.
- Place in fridge to set and until you are ready to cook.
- When you're ready, heat a frypan to a medium heat (you don't want the schnitzel to cook too quickly and burn on the outside first!), add rice bran oil and a good dollup of butter.
- Fry off each slice until brown and leave to drain on paper towels before transferring onto a heated plate in the oven for keeping warm until you are ready to serve.
We serve ours with mash and plenty of fresh greens like broccolli, beans and peas, or a mix of all three.