Schnitzels

This crumb is my absolute favourite passed down from mum! We use this for both veal and chicken schnitzels as well as round slices of eggplant. You know when the brother is coming for dinner because you’ll find mum in the kitchen crumbing a pile of schnitzels up!
The measurements have been left out as this varies on the size and amount of meat you are cooking with. You can always mix up more egg and crumb as you go.

Ingredients
Schnitzel fillets [veal, beef, chicken]
Eggs
Minced garlic
Fresh parsley
Breadcrumbs
Parmesan or romano grated cheese
Oil for shallow frying

Method
Set up your production line = chopping board, 2 bowls, large plate, frypan and serving plate lined with paper towel.
Chopping board; ask your butcher to tenderise the meat for you or if not, get smashing!
Bowl 1; beat up your eggs with the garlic. to every 2 eggs i would use a teaspoon of garlic
Bowl 2; 2/3 breadcrumbs, 1/3 cheese and as much chopped up fresh parsley as you desire. Mix well
Large plate; Dip the meat in the egg followed by a coating of the crumbs, ensuring they are completely coated and place on the large plate ready to fry.
Frypan; shallow fry your schnitzels until golden on both sides. Tip, test if your oil is hot enough by putting a pinch of the crumb into the oil and see if it sizzles!
Serving plate; drain off any excess oil on paper towel.

Crumb too many? You can wrap these up and freeze them!

Who loves a schnitzel out there?! These people do…