Friday, 21 June 2013

Beef Schnitzel

Schnitzel, a word I've learned when I moved to Australia... I've always known this dish to just basically mean a cut of meat that is breaded and shallow fried. I know pretty silly. However, I do love meat and chicken done in this manner. It's a simple dish to prepare and the end result is nothing short of fabulous. The herbs and seasonings is what makes for an amazing dish. Turns your average steak into something a little special. 

Remember, you don't have to use the best cut of meat for this dish. Traditionally, this schnitzel is made using veal. However, I use whatever cuts of meat I have on hand at the time. This is also great with chicken. 

 The line up... My steak is vacuumed sealed... It's a thick cut steak but its what I had on hand at the time. Please feel free to use a cut that's cut thin already. 

I cut the steaks into slices 

Place between baking paper and pound out to an even thickness 

There's my little princess helping me 

Now season both sides with salt, pepper and some garlic powder. 

Season your panko bread crumbs with the dried basil, dried thyme and fresh parsley. I didnt have fresh thyme so I used dried, but would taste nice with fresh herbs... I just used what i had on hand. I also seasoned with some salt, pepper and garlic powder. 

I set up my dredging station like this... Panko crumbs, two eggs beaten and my flour. 

Dredge in flour and shake off excess 

Then into the egg, allowing excess to drop off 

Finally, the panko crumbs making sure to press the crumbs into the meat. 

Here's the steak covered in the bread crumbs 

Shallow fry your steaks until golden brown. 

Let's get started! 

2 lbs beef thin cut, I had just thick cut steaks so I cut them in half and pounded them out
2 cups panko bread crumbs
1 cup flour
2 eggs
1 tbls parsley fresh or dried
1 tbls thyme fresh or dried
1 tbls basil fresh or dried
Garlic powder for seasoning
Salt and Pepper
Oil for frying 

Start by preparing your meat, if you bought a cut of meat that's too thick just cut thin slices and pound out. Season meat with salt, pepper and garlic. Set aside. 

Grab 3 plates and place flour in one, beaten eggs in another and the panko bread crumbs in the last plate. 

Season your bread crumbs with the basil, thyme, parsley, salt, pepper and garlic powder. If using fresh herbs make sure to chop the herbs finely. 

Now set up your dredging station... Dip each price of meat first into the flour, then into the egg and finally into the panko crumbs. 

Heat about 4 tbls of oil in a frying pan, cook schnitzel in batches until golden brown.

Printer Friendly Version