Chicken Schnitzel has been a favourite of mine for years and I always ordered it if we ever had a counter lunch at the pub. It wasn't until we started eating our own beef several years ago that I had to start innovating with my recipes and learn to use the whole animal.Now, I'm convinced that Veal or Beef Schnitzel is even better than the chicken version! It has a rich flavour, and is a definite crowd pleaser! Topside or round steaks, hammered flat, are great crumbed for schnitzels, and can be prepared in advance if you need a quick and easy meal.I also tend to eat gluten free if I can, and preparing it myself makes it easy to avoid gluten that would traditionally be in the breadcrumbs of most store-bought or pub-lunch schnitties.Simple but delicious – I hope you enjoy!
Servings 2 people
- Fry Pan
- Meat Hammer
- ½ kg Topside/Round Steaks Cut to smaller size if needed!
- 1 Egg
- 1-2 cups Breadcrumbs Can be Gluten Free
- 1-2 tsp Mixed Herbs
- 1 cup Vegetable Oil for frying
- Hammer each steak flat to about 1cm thickness.
- Whisk egg on one large dinner plate. Mix breadcrumbs and herbs on another dinner plate.
- Heat oil in frypan.
- Dip each flat steak first in egg, then breadcrumb/herb mix, coating well with each.
- Fry in hot oil until breadcrumbs are browned, or to desired level (I like mine a little rare in the middle still!).
- Serve with gravy, salad and mash or your choice of sides! Enjoy!