Recipe: Schnitzel Day

Wondering what's in the new FROST BITE e-book?  Here's another sample recipe for you to enjoy.

Susan x

‘Schnitzel Day’

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

Olive oil
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!