Sunday, 21 August 2011
Old favourites... Part 2 - Weiner schnitzels
Another old favourite of the kids is Weiner schnitzels. Not the huge bit of meat covered in breadcrumbs but smaller bits that you can have loads of. Why have one when you can have 8 instead? *wink*
What I do is I take the unbreaded schnitzel I buy at the supermarket and slice it lengthways to make it in to thinner slices of about 1 - 3 mm thick (no more than 1/8 ") and I sometimes cut them into smaller pieces as well. I then give them all a whack with the rolling pin (when I lived at my dad's still we'd use a washed, empty beer bottle instead so that works too if you don't have a rolling pin handy). Then I introduce them to the eggy mix ( I put all liquid or soft herbs/spices/garlic into the egg and all the dry herbs and pepper into the breadcrumbs) and then carefully put the schnitzel into the breadcrumbs making sure to keep one hand "eggy" and one hand for the crumbs. I give it all a single layer of breadcrumbs. Once done I fry them all ( a few at a time) in a large pan and put the ones that are fully cooked into a second pan to keep warm.
Simple to make as you can see but beware! Thinly slicing meat is tricky at best and knives slip easily and you don't really want to be eating YOU schnitzels!