Oh Schnitzel, fun to say, better to eat. This recipe by Souvlaki For The Soul is surely being bookmarked into the “amazing recipe” category. Seriously, what sounds better than meat that is pounded thinner, thus creating a larger surface area for crispy goodness– because everyone loves the crispy parts, even if you won’t admit it. You’re welcome for helping you find the perfect weeknight dinner, even invite some friends over– if you’re willing to share your schnitzel.
The sites founder shares his “Top Schnitzel Making Tips:”
Make your own breadcrumbs by whizzing up older pieces of sourdough bread. I also add fresh herbs (parsley, in this case) and freshly grated Parmesan cheese. This mixture forms a golden, crispy skin once it’s fried.
Season your flour with salt and pepper.
Use a good, seasoned cast iron or non-stick pan to fry the schnitzel.
I like to use olive oil when I’m frying these. If you prefer you can use a neutral tasting oil instead.
Don’t overcook them! We’re looking for a nice golden colour.