Wiener schnitzel (well not technically, we made it with venison… but can make with veal, beef, lamb, chicken, dish!). We had ours served with this delicious finely cut cabbage salad!!
Wiener Schnitzel
Prep time:
Cook time:
Serves: 5
- Times
- Description
- Image
- Ingredients
- Method
- Notes
- Nutrition
- Serves: 5
Ingredients
Schnitzels
- 860g Venison, (can use beef, veal, chicken, lamb or fish)
- Panko crumbs
- Thyme
- Oregano
- 1 Lemon
- Black pepper
- Parmesan cheese
- 3 Eggs
- 1L Grape seed oil
- Salt flakes
- Dijon mustard
Cabbage Salad
- 1/2 Cabbage
- Basil
- Parmesan
- 2 Lemons
- Olive oil
Method
Schnitzel
- 1)
Put panko crumbs. thyme leave, chopped oregano leaves, crack of black pepper, zest of one lemon and a handful of grated parmesan into a mixing bowl. Mix through. This is your dry mix bowl.
- 2)
Whisk together 3 eggs into a different bowl.
- 3)
Cut meat into 1cm thick pieces. With either a meat mallet or bottom of a wine bottle, bang the mean until it’s all flat and even.
- 4)
Start heating up 1L of oil in pan on high heat and put oven on 100C.
- 5)
Dip meat in egg, drain excess then put into dry mix bowl. Cover with dry mix and press into meat. If having trouble getting it to stick, cover meat in flour prior to egg. Once all crumbed, check temp if oil. Aim for 180c. If you don’t have a thermometer, drop panko crumbs into oil and should turn brown straight away.
- 6)
Cook schnitzel in oil for 3-4 minutes, flip halfway through. Put onto paper towel straight away, then put into oven to keep warm while you cook the rest. Once all finished, season both sides of schnitzel with salt flakes.
- 7)
To serve smear mustard on plate, lay schnitzel on top. Serve with cabbage salad on the side.
Cabbage Salad
- 1)
Really thinly slice half a cabbage.
- 2)
Chop up basil and put into salad.
- 3)
Grate parmesan into salad, then juice 2 lemons in.
- 4)
Cover the salad in some olive oil and mix with hands squeezing the cabbage to soften it.
- 5)
Top with some more parmesan for good luck,
