Jeni Wright, Eric Treuille, Le Cordon Bleu

Making Schnitzels

Appears in

Le Cordon Bleu Complete Cooking Techniques

By Jeni Wright , Eric Treuille and Le Cordon Bleu

Published 1996

About

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.

Season each escalope; dip in flour and beaten egg, then coat in fresh or dried breadcrumbs, pressing them firmly on to the meat.
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.
When the butter foaming add the Cook over a moderate heat for 2-3 minutes on each side. Drain on paper towels. Serve.