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.
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