A freelance writer living on the Gold Coast, Anna loves all things travel and adventure.
Published July 30th 2011
Almost every Aussie loves a good schnitzel. And, to be honest it's what I most often order when going to the pub. I get excited when it arrives at the table and I look forward to sinking my teeth into the crunchy crust and through the tiny air-pockets, before tasting the tender and juicy meat.
However, often it unfortunately isn't quite the pleasant experience I had hoped for. The schnitzel is either too dry or the crust is thick, soggy and covered in unnecessary sauce.
This is why I believe the Austrians are on to something with their schnitzels. And, today I decided it's time to share our recipe with you.
1. Slice meat thinly and make small cuts around the edges. This will prevent it from bending too much when you fry it.
2. Cover meat in glad wrap and pound with a meat mallet or the bottom of a frying pan until it is very thin and almost translucent. This step is particularly important as it will allow the meat to stay tender. Remove glad wrap.
3. Salt and pepper the meat on both sides.
4. Prepare three trays/deep plates. Put flour in the first tray, a mixture of milk and egg, mixed thoroughly with a fork in the second, and bread crumbs in the third.
5. Cover each piece of meat in flour and shake excess off gently. Pull meat through egg and milk mixture and cover both sides with bread crumbs. Again, shake off excess crumbs gently.
6. Heat plenty of lard or oil with a bit of butter in a pan. The schnitzels need to be able to float whilst frying.
7. Gently release schnitzels into the very hot oil/lard. Reduce heat a little to avoid burning and gently rock schnitzel in the pan until they float to the surface and are golden brown.
8. Transfer schnitzels onto a plate and remove excess fat with a paper towel.
9. Plate and garnish with a slice of lemon, parsley and a dab of cranberry sauce.
• Schnitzel is best served with potato salad, green salad, cucumber salad or just simply on its own.