Chicken or Veal Schnitzel

This recipe for Chicken or Veal Schnitzel is from my lovely friend Susan Austin most commonly know as author of Frost Bite and now she has released her first ebook with 40 family friendly, freezer friendly meals that will eliminate the mayhem at mealtimes.After the recipe there will be details to purchase Susan’s ebook at 50% off until 17 August 2014.

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!

INGREDIENTS

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

Later:
Olive oil
Wedges of lemon, to serve
Cooked vegetables or salad, to serve

METHOD

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!

This recipe is from my lovely friend Susan Austin most commonly know as author of Frost Bite and now she has released her first ebook with 40 family friendly, freezer friendly meals that will eliminate the mayhem at mealtimes.

If you enjoyed this recipe you can download a FREE extract of the ebook here and purchase the ebook at 50% off ($1.99US until 17 August 2014 – normally $3.99US) use the special Cooking For Busy Mums reader code CFBM50 at checkout. CLICK HERE TO PURCHASE