Chef Mik's Schnitzel

Schnitzel in all its forms is a great thing, be it the original Austrian Wiener Schnitzel prepared with lean cuts of veal loin which has been around sense the 1500’s, or the Israeli style schnitzel prepared with chicken, the Scandinavian style with pork, or Japanese style with panko instead of bread crumbs they are all great, drizzle a little drawn butter over them, add a slice of lemon, through some capers on for good measure and you are good to go, for a little extra something sometimes it will also come toped with anchovies and sometimes even mushroom sauce, but I love it no matter what it's topped with or what its served with, be it fried potatoes, mashed potatoes, or even potato salad I just love it, it's that simple!

So with that, for today's version, I am preparing my schnitzel with veal and adding a little mustard for affect which I love, this is by no means a necessity however I will say horseradish and/or wasabi are also great options for anyone who is into that type of thing, and for those willing to take it even a step further and you can also fill them with ham and/or cheese if so desired...

Shopping ListVeal loin, sirloin or tenderloin
Mustard, optional
Eggs
Butter
Bread crumbs, or crusty bread you can purée on your own
All-purpose flour
Salt and pepper to taste

Canola oil
My Mad Method

Cover 75 to 100g pieces of veal loin or sirloin and pound out nice and flat

For larger portion out 150g pieces

Salt and pepper to taste, spread mustard over surface of meat (optional)

Coat the meat on both sides with white flour

Dip the floured pieces of meat in egg wash

Coat both sides of the meat well with unseasoned breadcrumbs patting down to make sure the crumbs adhere to the meat

Make sure to prep all the schnitzel first before cooking, do not stack

Fry the schnitzel in clarified butter, or butter and oil, make sure the fat is well heated, and to have enough of it in the pan so that the entire surface of the breaded meat is submerged in the fat or else you will have dry spots, when they just start to darken on the sides flip, (not more then a couple of minutes)

Fry one or two more on another side, then remove from heat and drain on paper towels

Ready to serve!!

Ready to eat!!