aminorman on October 13, 2024 7:33 am **Schnitzel** Set up a breading station of 3 deep plates: 1. 60 grams AP Flour 2. 2 beaten eggs 3. Sifted breadcrumbs as needed Prepare a few pieces of meat (Veal, Pork, or Chicken) 1. Butterfly any thick pieces 2. Place in large zip lock bag 3. Pound flat to about 1/2 cm 4. Salt and pepper both sides Cook 1. Preheat heavy pan with about two cm of oil 2. Best oil temp is 330f/165c 3. Bread and cook one schnitzel at a time 4. Dredge order is coat with flour, egg and then breadcrumbs 5. Shake off excess and add to oil 6. Cook for 2-3 minutes each side 7. After the flip swirl and spoon oil over the top to get the puff 8. Drain on rack or paper towels pretty side up 9. Bring oil temp up between each schnitzel
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**Schnitzel**
Set up a breading station of 3 deep plates:
1. 60 grams AP Flour
2. 2 beaten eggs
3. Sifted breadcrumbs as needed
Prepare a few pieces of meat (Veal, Pork, or Chicken)
1. Butterfly any thick pieces
2. Place in large zip lock bag
3. Pound flat to about 1/2 cm
4. Salt and pepper both sides
Cook
1. Preheat heavy pan with about two cm of oil
2. Best oil temp is 330f/165c
3. Bread and cook one schnitzel at a time
4. Dredge order is coat with flour, egg and then breadcrumbs
5. Shake off excess and add to oil
6. Cook for 2-3 minutes each side
7. After the flip swirl and spoon oil over the top to get the puff
8. Drain on rack or paper towels pretty side up
9. Bring oil temp up between each schnitzel