Here is my Schnitzel recipe, the real viennese ones use veal cutlets, but pork cutlets are fine too and turkey schnitzels are just delicious. For those of you who want to try that, there are a couple of tricks to making Schnitzel.
Firstly, do NOT fry them in oil. It's not to deep fry, u need to use some sort of shortening, my grandma uses butter and I use sunflower margerine. We don't want our schnitzel to be brown on the outside and raw on the inside, so use low flame and no oil. (Well, if you use butter be sure to but a little bit of oil in so that the butter doesn't burn!)
Secondly, you do have to beat them. I have a wooden mallet that I use, I cover the meat with a piece of ceran wrap so that nothing sprays. (My mom's trick) U don't have to beat it a lot if u are using turkey as it might just tear. For pork, though, beat it and it kind of spreads out. The real viennese schnitzel have to be beat so thin that you can see the shadow of your hand behind it!
Anyhow, you need 3 stations for schnitzel: a plate of flour, a plate of egg and a plate of breadcrumbs.
I put a bit of soy sauce in the egg mixture for flavour and I buy breadcrumbs that have spices in it. Otherwise, you can just put some salt, pepper and/or dried parsley bits in the breadcrumbs.
To sum it up:
1) beat the meat
2) pat flour into it
3) dip in egg mixture
4) dip in breadcrumb mixture, be sure to press real hard and cover all wet spots with it
5) fry for about 12-15 min in fat, not oil
voilà, you have schnitzel. Serve them with a wedge of lemon and they taste great.
This is the same principle for cordon bleu too, except that you use chicken and put a slice of cheese and a slice of ham in a slit that you cut in the chicken's breast. I deepfry cordon bleu in my deepfrier though, and they come out fine if I bread them twice.
Another yummy idea, for those who can find cheap camembert, is to do this to camembert or mozzarella. It tastes really good with french bread and a big salad. Here they serve breaded camembert with cranberry sauce and it's super delicious. Just be sure to eat it hot, or it doesn't tase that good. Enjoy!
