This recipe is based on Nonna Minotto’s delicious schnitzels. Mrs Minotto is my friend’s mother-in-law, and she occasionally declares a ‘schnitzel day’ when she makes a ton of crumbed schnitzels and stores them in the freezer for future eating. I love the sound of that! The secret to these schnitzels is the meat is marinated in egg, herbs and garlic for several hours before crumbing. So good!
|Nonna Minotto's fabulous schnitzels|
2 eggs, beaten
2 tablesp (40ml) milk
2 cloves garlic, chopped or crushed
Handful fresh parsley or basil leaves, finely chopped
6 veal or chicken schnitzels, beaten very thin
1½ cups dried breadcrumbs (or a combination of breadcrumbs and panko crumbs)
½ cup finely grated parmesan cheese
Sea salt and black pepper
Wedges of lemon, to serve
Cooked vegetables or salad, to serve
Combine the eggs, milk, garlic and herbs in a shallow dish then add the veal/chicken. Turn to coat the meat in the egg mixture then cover with cling wrap and place in the fridge for 6-24 hours (one hour is OK but they’ll develop a better flavour if they marinate for longer).
Combine the breadcrumbs, parmesan, salt and pepper in a shallow bowl. Remove a piece of meat from the marinade and place it in the crumb mixture, turning to coat all sides with the crumbs. Repeat with remaining schnitzels. Place the schnitzels in a large ziplock bag or plastic container with sheets of baking paper between the layers.
Freeze: Ensure the schnitzels are airtight then freeze
Defrost: In the fridge (or partially defrost on the kitchen bench before finishing in the fridge). They won’t take long to defrost – place them in a single layer on a tray and they’ll defrost quickly.
Cook: Heat some oil in a large frypan and cook a few schnitzels at a time, turning over when the underside is golden
Serve: With a wedge of lemon and vegetables of your choice
Makes: 6 schnitzels. Double/triple the recipe if you want lots of schnitzels!