|per 100 g||Total Recipe|
|Gross weight||100 g||1349 g|
|Energy||1181 kJ / 283 kcal||15926 kJ / 3807 kcal|
|Sat. fat||4 g||47 g|
|Unsat. fat||9 g||117 g|
|Fibre||1 g||10 g|
|Salt||173 mg||2321 mg|
720 gVeal - Loin
218 mlSunflower oil
100 gWhite Flour
100 gBread crumbs
15 mlFresh whole milk
2 gPepper, black
1.3 kgTotal recipe weight
Cut 150g -180g slices of meat, depending on how large your Schnitzel needs to be.
Using the tenderizer, pound each slice to an even 0.4cm thickness. it should become thin, flat and large.
Rub each slice with salt and pepper to taste and set aside.
Set up a breading "production line" of flour, beaten egg and breadcrumbs using wide bowls or deep plates.
Put plain white flour in one of the bowls, set aside.
Place the eggs in the next bowl and add the milk. Beat the egg until well mixed. you can also add a little salt and pepper here for flavour but not too much.
Pour the breadcrumbs in the last bowl. be generous.
Breading your Schnitzel. For each cutlett:
a. Place in flour, both sides (lightly dust off any excess flour)
b. Fully submerge in the egg mixture.
c. Place in the bread crumbs and cover with bread crumbs, turn over a few timse so all sides are well covered. (carefull not to press as we want the breading to be loose during cooking)
Poor about 1-2 cm Oil in a frying pan, to shallow fry the schnitzel, and heat it. Test the heat with some breadcrumbs, if they fry the oil is hot enough for the meat.
Fry the schnitzel briefly, covering regularly with the hot oil until both sides are golden brown. In some professional restaurants, the schnitzel is fried for only 17 seconds (in three pans to maintain constant 180C /356F)
Serve immediately with a slice of lemon.
Serve with a fresh salad, boiled potatoes or fried potatoes.