SCHNITZEL

A fast and fru­gal take on a clas­sic Aus­trian dish

Canal Boat - - This Month -

Crispy treat based on the Aus­trian clas­sic

The orig­i­nal plan for this im­pro­vised dish came about when I dis­cov­ered a half empty box of cheese bis­cuits left over from the fes­tive pe­riod that were go­ing a bit soft and were un­likely to see any­thing other than the bin. But I hate any kind of food waste and re­mem­bered a great tip for us­ing crushed crackers in­stead of fresh bread­crumbs to create a crispy coat­ing for baked chicken. Which got me think­ing…

I love schnitzel – crispy on the out­side, nice and juicy on the in­side. Tra­di­tion­ally from Aus­tria ( Vi­enna most fa­mously) and made from veal, this dish is equally ap­peal­ing with chicken, pork leg steaks or pheas­ant. Here I am us­ing turkey leg steaks which are very lean and there­fore make me feel less guilty about fry­ing them in crispy crumbs!!

They are de­li­cious ac­com­pa­nied with some salad for a light sup­per or even in a fresh bread roll for lunch. To be hon­est, I’d eat these for break­fast if I could get away with it!!

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