In one of my visits to my friend Carmen, she made schnitzels… but a bit different from the schnitzels I know. They were crispier and better than mine. My method is the classic one, where the cutlet is dipped in flour, eggs and breadcrumbs and then fried, but ever since I ate Carmen’s I use her recipe instead.
Enjoy!
schnitzel
4-6 pieces
Ingredients
4-6 pieces pork, chicken or veal cutlets, thinly pounded and seasoned with salt and black pepper
2 eggs, beaten with 1 tsp of sparkling water and seasoned with salt and black pepper
1/2 cup all purpose flour, mixed with 1/2 cup breadcrumbs
Sunflower or any neutral oil for frying
Method
Dip the cutlet in the flour mixture, then eggs and again in the flour, then shallow fry it 2-3 minutes on each side.
I love to eat them with French fries and a Romanian summer salad (see the recipe here) or between two slices of white bread spread with mustard.
Tips & cheats
For a vegetarian schnitzel I use big oyster mushrooms and, obviously, I skip the pounding part
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