The recipe for Mom’s famous schnitzels originally appeared in Judy Volhart’s cozy murder mystery Swiss Cheese and Sibling Rivalry (Whine & Cheese Cozy Mystery Series, Book 4). Have you tried this recipe? Tell us in the comments section below.
Mom’s Famous Schnitzels
2 eggs, beaten, in a bowl big enough to dip the meat in
1 cup of flour, in a bowl big enough to dip the meat in
1 1/2 to 2 cups of breadcrumbs of your choice, in a bowl big enough to dip the meat in
1/3 teaspoon of: garlic powder, paprika, dill weed, dried parsley (optional spices- the only necessity is salt and pepper)
1/2 cup or more olive oil or oil of your choice for frying-you might need more
Salt and pepper both sides of each piece of meat then set aside. To the breadcrumbs, add about 1/3 teaspoon of each spice and mix around to incorporate.
Arrange the bowls in this order: flour, egg, breadcrumbs.
Coat each piece of meat in the order above. Flour both sides, then shake off any excess. Next dip in the egg mixture, coating completely and allowing excess to drip off before putting into the breadcrumb bowl and coating completely. Pat firmly so that the breadcrumbs adhere well. When done, set aside on a plate until all of the meat has been prepared. I use a fork in one hand to lift the meat from each bowl and my other hand to coat in the flour and breadcrumbs. Your coating hand will be gross by the time you’re done.
In a frying pan, add enough oil so that it covers the bottom and has enough in it to almost cover a piece of meat. Heat on medium or just very slightly higher for a few minutes before adding any meat. Once a breadcrumb added to the oil begins to sizzle, the temperature is right.
Fit as many pieces of meat that the pan can accommodate without crowding. Mine fits 4-5 pieces comfortably. Each side will take a few minutes to fry. Once you have a nice, golden or light brown colour, you can flip the meat to the other side and do the same. When ready, transfer to an oven safe dish lined with paper towel to absorb any oils. Keep the meat in a warmed but not hot oven until all of the meat is cooked.
Delicious served with rice or any type of potato that you like (mashed, baked, fried, potato salad, etc) and a side of Hungarian cucumber salad.
You’re welcome, my friends.