Schnitzel – tips & tricks

Meeka's Mind

I rarely order schnitzel in restaurants because it’s almost always awful – thin, dry and tasteless. If you dislike conventional schnitzel as well, this recipe is for you.

SCHNITZEL from Meeka’s Mum

Moist, tender schnitzel begins with good meat:

  • Pale, young veal,
  • Yearling beef,
  • Chicken thigh fillets [not breast!],
  • Pork [lean].

Next, the meat should notbe ‘tenderised’. You want it thick so it doesn’t dry out into a nasty piece of crumbed leather.

To begin, sprinkle a little table salt over the meat and pop it back in the fridge until you’re ready to start preparing the schnitzel. Minimum resting time is half an hour but you can leave it overnight if necessary. [The salt will give the meat just the right amount of ‘tenderising’].

Next I prepare three bowls, 2 small, one large:

Once the meat has tenderised enough, dip the first piece into the flour and pat…

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