CRUMBED SCHINTZEL

It is a common perception that restaurants make the best steaks and schnitzels because they have secrets, and that a steak or schnitzel prepared at home will never compare.
Truth is that making the perfect schnitzel is not rocket science. The same is true for steak, but we will deal with that on another day.
For now lets make that perfect crumbed schnitzel.

This recipe is for beef, but you can use veal, chicken or pork for the same results.
The best cut to use for a beef schnitzel is blade steak.
Ask the butcher to cut the meat into +- 1.5 cm thick slices.
Using a very sharp knife, butterfly each slice by putting your hand flat on the meat and with a sharp knife splitting the meat in the middle. Stop about half a centimeter from the opposite side, and open meat up and flatten. This gives you a schnitzel that is about .75cm thick.

METHOD

Whisk 1 egg and about a quarter cup of milk in a mixing bowl.

Mix seasoning (salt & pepper) with about 1 cup of plain bread cups in an airtight container.

Spread a layer of fresh flour on a flat plate.

Now coat the meat by patting both sides on the flour.
Dip meat in egg mixture and place in airtight container with seasoned breadcrumbs. Shake until evenly coated.
Leave in refrigerator for about half an hour.

Add enough oil to just cover the base of a heavy lidded pan.
Preheat the pan on a medium to high heat and fry meat for 2 minutes a side until golden brown.
Remove from pan and place on paper towel to drain.

Squeeze fresh lemon juice on meat when serving.
Serve with mushroom or cheese sauce, French fries or wedgies, and a salad of your choice.