This is another make + freeze dish inspired by Donna Hay. Prepare the schnitzels in the weekend or when you have some spare time and then freeze them. When you want to cook them, place the required number of schnitzels in the fridge 1 day before to thaw. On the day, you simply need to pan-fry the schnitzel and it will be ready in no-time 🙂

Another plus side is that you can serve the schnitzel in many different ways. It can be enjoyed on its own, with some potatoes and veggie, in sandwiches; cut the schnitzel into strips and throw them in a garden salad, or serve with steamed rice (anything goes well with steamed rice for Asians :P). If you want it to be more fancy, you can put some cheese on top of the cooked schnitzel and put it under the grill for about 2 minutes to melt the cheese.

The parmesan in the coating mixture makes the beef schnitzel very tasty. You can use your favourite herbs (fresh or dried) or other spices in the coating mixture, like parsley, mixed italian herbs, ground paprika, cayenne, etc.

Beef schnitzel

(makes 14 schnitzels)

  • 1 kg beef scotch-fillet, cut thinly (around 5mm-thick), makes about 14 pieces. The scotch-fillet I bought in the market is already pre-cut.
  • 2 eggs, lightly beaten
  • 1 cup plain flour
  • 1½ cup breadcrumbs
  • 4 tablespoons grated parmesan
  • 2 tablespoons dried chives
  • lemon rind from 1 lemon
  • ½ teaspoon ground black pepper
  • ½ teaspoon salt
  • olive oil to pan-fry

Step 1. Slightly flatten each of the beef slices in between cling wraps using a rolling pin.

Step 2. To make the coating, combine the breadcrumbs, parmesan, chives, lemon rind, salt and pepper in a mixing bowl.

Step 3. Put the plain flour, beaten eggs and the coating mixture into separate flat plates. Dip each of beef slices firstly into the plain flour, secondly to the eggs, and then lastly to the breadcrumbs mixture and coat well.

Beef schnitzel

You can freeze the uncooked beef schnitzels at this point in an airtight container(s). Place the container in the fridge 1 day before you want to cook them to thaw.

Step 4. Pre-heat the oven to 150ºC (Using the oven is optional; putting the schnitzel in the oven will make it more crispy). Heat a non-stick frying pan over a medium fire and pour the oil. Pan-fry the schnitzels in batches about 3 minutes on each side. Place the schnitzels on a baking tray and put them in the oven for 10 minutes or so to crisp the schnitzels. Schnitzel is ready to serve.

Pan-frying the schnitzels

Beef schnitzel served with salad

xxx,
Inge

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