BEST BEEF SCHNITZEL
Ingredients
- Ingredients:
- 500g Chalmar Beef Schnitzels
- ½ cup Flour
- Salt & Pepper
- 1 tsp Garlic Powder
- 1 tsp dried Rosemary
- 4 eggs
- 2 Tbsp Dijon Mustard
- 4 cups Panko Breadcrumbs
- 750ml Sunflower Oil
- Red Onion Pickle:
- 1 ½ Red Onions (sliced)
- 1/3 cup White Wine Vinegar
- 1 tsp Sugar
- To Serve:
- Fresh Lemons
- Mayonnaise
Instructions
- Method:
- Mix the red onion pickle ingredients together in a bowl.
- Set up the crumbing station:
- Bowl 1: Flour mixed with a good pinch of salt and pepper and dried rosemary
- Bowl 2: Eggs whisked with Dijon mustard
- Bowl 3: Panko crumbs
- Place half the Chalmar beef schnitzels onto a large board, cover with clingfilm and gently pound until evenly thin (about 5 mm). Repeat with the remaining half.
- Cut the larger schnitzels in half.
- Dredge each schnitzel in the spiced flour, then the egg, and finally into the panko crumbs, pressing the crumbs in firmly. Set aside.
- Heat the sunflower oil in a wide pan over fairly high heat.
- Fry the schnitzels in batches for 2–3 minutes per side until golden and crisp.
- Drain on paper towel.
- Serve on a platter with pickled red onion, lemon wedges, and mayonnaise.
Notes
Crispy, golden, and perfectly tender. These Chalmar beef schnitzels are panko-crusted with a hint of rosemary and Dijon mustard for a premium flavour profile. Served with zesty pickled red onions and fresh lemon.
No Comments