Tuesday, January 11, 2011

Everybody likes a good Viener Schnitzel and this is my take on the favourite


4 Tenderised steaks or Veal
1/4 cup of plain flour
1 egg, beaten lightly
1/4 cup of Buttermilk
1 cup breadcrumbs
2 tablespoons olive oil
2 tablespoons of butter

Cooking Instructions

Using sharp knife, cut membrane from around steaks to prevent them from curling up during cooking.

Trim steaks or Veal into neat pieces.

Dust steaks lightly with flour and shake off excess flour.

Dip steaks into combined egg and buttermilk mixture.

Coat with breadcrumbs making sure to press them on firmly.

Heat oil and butter in a large frying pan, being generous with the oil. Cook steaks over a medium heat for about 3 minutes each side, until crumbs are golden brown. Drain the steaks with paper towels to remove excess oil. Olive oil is used to prevent the butter from burning during the cooking process. The general rule of thumb is oil is used for cooking, butter is used for taste.

Plate up the wiener schnitzel after you have allowed the meat to rest for a short while. Serve with a fresh garden salad and or french fries and don't forget the slice of lemon to squeeze over the schnitzel

You can substitute steak or veal with chicken breast or pork flank all flattened out with a meat hammer whatever taste you fancy you can make