When I was a young lad in the 70’s my Mum regularly made schnitzel. I remember it being similar to cardboard in texture, and as tough as hardboard (that dark brown fibre board that was used to line rooms in the 60’s and 70’s). Mum also bought it from the butcher pre-crumbed so that it resembled fine sandpaper.
So, am I building this up into a meal that you’d want to eat?
My boy Arlo has been hankering for this meal for ages. Where he got the idea that he would like it I have no idea. But I felt obliged, given that I’m on school holiday and cooking duties, to cook it for him. And I was determined to make it a good one.
It’s an incredibly simple recipe – in fact, it’s hardly a recipe at all – but there are some things you need to keep in mind to make it a worthwhile and tasty experience.
- Beef schnitzel, one per person
- 2 eggs lightly beaten
- flour for dusting
- bread crumbs
- lemon juice
- salt and pepper
- canola oil
Flatten the beef schnitzels with a tenderiser. I did mine with a rolling pin. Trim the meat of fat, usually around the edges.
Get three shallow bowls and place flour in one, the beaten egg in another, and the breadcrumbs in the last.
Put plenty of canola oil in a pan and bring to a high heat. The recipe I was using suggested having enough oil that the meat would float in it. I didn’t have enough to do that, plus I couldn’t bring myself to do that. Instead I liberally poured oil into a non-stick frying pan, enough to cover the bottom of the pan, and a bit more. It’s important to get this piping hot. If you don’t the meat will just soak up the oil and it won’t be a good eating experience.
So, when you are ready, dust each schnitzel with flour, baste it in egg then roll in breadcrumbs. Place gently in the pan and fry the first side up to 4 minutes before turning. What you are trying to get is a crispy brown coating. Don’t be tempted to turn the heat down. The meat is thin enough that it doesn’t take long to cook. Keep the cooked ones under tinfoil until they are all done and ready to serve.
Squeeze lemon juice over the meat just before eating. Absolutely delicious!
We served ours with potato salad, and asparagus.