Schnitzel - recipe
Preparation time:20 min
Cooking time:20 min
Number of portions:4
What would the everyday story of Czech cuisine be without the humble schnitzel? All those Sunday lunches, excursions and hikes into the countryside where mum’s schnitzel played the leading role…
Ingredients:
4 150 g steaks (pork, veal, turkey or chicken breast)
2 eggs
200 g fine flour |
250 g finely ground bread bun
salt
1/2 l oil for frying |
Instructions:
Rinse the meat, dab off any moisture then lightly beat with a mallet into a thin sheet. Cover in flour, egg and breadcrumbs (in that order), pressing with your fingers to make sure everything sticks properly to the meat. Heat up some oil in a frying pan and arrange the schnitzels so that they are almost fully submerged. Fry quickly on both sides. When the meat shrinks slightly, it doesn’t release any juices and remains crisp. Turn down the heat and fry until golden brown.
Remove the schnitzels from the pan and leave on a napkin to remove any excess fat (or very quickly dip them in boiling water for two seconds using a fork). This way the schnitzels will lose any surplus fat and stay crunchy. For a smoother taste, try adding a knob of butter to the oil before frying.
Suitable sides to this dish include traditional potato salad or potatoes prepared in any way you like including mashed.
Speciality is served in these restaurants:
| name: |
Ungelt [10] |
| place: |
Slaný |
| meal prices from: |
90 Kč |
| rating: |
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