Casa Fin | Ricette - Schnitzel
| Recipe
Title |
 |
Schnitzel |
 |
||
| Recipe Author | |
Anna
Fin Roja |
| The Story Behind The Recipe | |
Schnitzel’s were
always a Fin family favourite because one kilo of Schnitzel usually fed
us all! I always got the best veal from Aldo’s, on Parramatta Rd
Leichhardt. I think they are still there! If not, find a good Italian
butcher who knows how to cut along the grain correctly and thinly slice
veal. |
| The
Recipe's Country of Origin |
|
Australia |
| Meal Type | |
Lunch or Dinner |
| Preparation Time | |
1 hour |
| Cooking Time | |
3 minutes each side |
| Oven Temperature | |
Frying in good olive
oil |
| Number of Servings | |
Cook up as many as
you need for lunch or dinner that night and freeze the rest (placing
into 2, 4, 6 or 8 portion pkts) depending on your family size. |
| Ingredients |
|
1. 1 – 2 kilo’s of
good quality Italian Veal/ Chicken Breast fillets 2. Plain flour 3. Eggs + add some salt & pepper to taste 4. Bread crumbs 5. Cook in good olive oil (I use “Moro”) 6. Lemon wedges |
| Ingredients Source | |
N/A |
| Cooking Instructions | |
1. Lay out the large
Butcher’s paper on kitchen bench top for easy preparation 2. Thinly slice & cut with Stay-sharp knife all the veal / chicken breast fillets & hammer them down with meat mallet (carefully) 3. Slice and hammer all meats first before you start putting it all together with other ingredients. 4. Dip each fillet first in flour, then egg mixture then breadcrumbs 5. Work as quickly as possible! 6. Place in fridge as soon as possible |
| Serving Suggestions | |
1. Cook up as many as
you need for lunch or dinner that night and freeze the rest (placing
into 2, 4, 6 or 8 portion pkts) depending on your family size. 2. After freezing the rest, always defrost in fridge before cooking 3. Cook in good olive oil 2-3 mins on each side. 4. Drain on paper towels before putting on plates 5. Serve with lemon wedges. 6. For variety, make small nugget size ones for instead of large ones for kids parties or picnics. 7. For added flavour for adults, you can add a touch of fine Italian parsley to the egg mixture. Buon appetito! |