Making Schnitzels

Escalopes cut from the breast can be pan-fried plain or coated with seasoned flour. Coating them in egg and breadcrumbs protects the delicate flesh. If you refrigerate them, uncovered, for one hour before pan-frying, the coating will harden to give a crisper result.

1. Season each escalope; dip in flour and beaten egg, then coat in fresh or dried breadcrumbs, pressing them firmly on to the meat.

   

2. Make criss-cross scores on the escalope with the back of a chef’s knife. Heat enough oil and butter in a frying pan to just cover the bottom.

   

3. When the butter foaming add the Cook over a moderate heat for 2-3 minutes on each side. Drain on paper towels. Serve.