Schnitzel, the German word for cutlet, initially referred to deep fried, breaded veal popular in Austrian and German cuisines. The technique could be used with pork and poultry with the same basic steps of trimming the meat, then dunking it in flour, egg, and bread crumbs. Flaky Japanese panko provides delicate crispness and light texture than regular bread crumbs. To flatten the meat, put it between two sheets of parchment or wax paper, and gradually pound it with a hammer side dish or heavy pan. This formula calls for clarified butter, which adds a rich flavour to the toasted crust.
To clarify butter, melt 2 sticks unsalted butter lightly over low heat. Let it stand for ten minutes, then utilize a spoon to skim the foamy solids away the top. Pour the butter in a bowl, leaving the aqueous residue in the pan. Chicken schnitzel is elegant enough to serve on a particular night.
1/2 cup flour1 cup panko
Salt and pepper, to taste
4 skinless, boneless chicken cutlets, pounded to 1\/4 inch thickness
12 tablespoons clarified butter
1 lemon, cut into wedges
1. Lightly season the meat on both sides with pepper and salt. In a medium frying pan over medium high temperature, heat half the clarified butter.
Working with one cutlet at a time, dredge all of it over in flour. Dip in egg to coat all over, letting the excess drip away. Place the cutlet in the panko and coat therefore both sides are covered. Don’t press the crumbs into the meat or the coating can be too firm. Cook for just under a few minutes on a side or until golden all over. Transfer to a plate lined with paper towels and blot the schnitzel on both sides.
Enjoy your favorite Schnitzel with your family and friends in a cosy atmosphere and pleasent !