Tuesday, February 28, 2012

Crumbed Beef Schnitzels

Let's go Austrian this time!  Schnitzels are meat without bones.  That's the wonderful side of it -- no bones!  So you can just dig in with all gusto without worrying about biting into bones. 

These are thinly sliced meat from the leg or round. They are made more thin by pounding the meat with a meat mallet or rolling pin.  By doing this, the meat doesn't need to be cooked for a long time.  In this recipe 2 minutes frying on each side is already good.  Since I do not have a meat mallet, I used my ever dependable rolling pin. 

This recipe is quite an easy one to follow. Try and enjoy your schnitzels!

2 pcs of beef schnitzel beef cut
1 egg, beaten
1 c breadcrumbs
1/4 c parmesan cheese, grated
1/4 c mint, minced
1/4 c parsley, minced
1/2 c plain flour
1/4 c mixed seeds (sunflower kernels,poppy seeds, mustard seeds,sesame seeds)
salt and pepper to taste
olive oil

Combine the breadcrumbs and the herbs, mixed seeds and parmesan. 
Add salt and pepper to the flour.
Roll the beef into the flour.  Pat with the palms.
Dip the beef into the beaten egg.
Roll the beef into the breadcrumb mixture.  Pat with the palms.
Fry in the heated olive oil until golden in color.
Add parmesan toppings on your schnitzels and serve with side veggies and rice or potatoes.

A comment or two will be appreciated...



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