Schnitzel on a Stick

Category, DifficultyIntermediate

Traditional schnitzel is made with veal but you can do this with chicken breast as well.

Yields6 Servings
Prep Time40 mins
 1 lb thinly sliced veal scaloppini
 2 eggs
 ½ cup flour
 1 ¾ cups bread crumbs or panko
 1 tsp kosher salt
 ¼ tsp freshly ground black pepper
 Canola oil for frying
 1 lemon, cut into wedges
1

If necessary, gently pound veal cutlets 1/4-inch thick between 2 sheets of plastic wrap with a meat pounder, then cut into strips about 1 1/2 - by 3-inches.

2

Beat eggs with salt in a large shallow bowl.

3

Whisk together flour with 1/4 teaspoon salt and 1/4 teaspoon pepper in a shallow plate.

4

Stir together bread crumbs with 3/4 teaspoon salt and 1/2 teaspoon pepper in another shallow plate.

5

Line a baking sheet with wax paper. Dip 1 piece veal in flour, shaking off excess, then dip in egg mixture, letting excess drip off, then press into bread crumbs, coating completely.

6

Thread onto skewers in a back and forth manner. Set aside on a piece of parchment paper or foil.

7

Prepare a sheet pan lined with paper towel.

8

Heat 2-inches oil in a 6-qt heavy pot over moderate heat to 375 F on a thermometer.

9

Fry cutlets a few at a time. The ends of the skewers should be poking out of oil), turning occasionally, until golden brown and just cooked through, 1 to 2 minutes per batch. Transfer to paper towels to drain briefly, then to a platter.

10

Fry remaining cutlets in same manner. Serve hot or at room temperature.

Category,

Ingredients

 1 lb thinly sliced veal scaloppini
 2 eggs
 ½ cup flour
 1 ¾ cups bread crumbs or panko
 1 tsp kosher salt
 ¼ tsp freshly ground black pepper
 Canola oil for frying
 1 lemon, cut into wedges

Directions

1

If necessary, gently pound veal cutlets 1/4-inch thick between 2 sheets of plastic wrap with a meat pounder, then cut into strips about 1 1/2 - by 3-inches.

2

Beat eggs with salt in a large shallow bowl.

3

Whisk together flour with 1/4 teaspoon salt and 1/4 teaspoon pepper in a shallow plate.

4

Stir together bread crumbs with 3/4 teaspoon salt and 1/2 teaspoon pepper in another shallow plate.

5

Line a baking sheet with wax paper. Dip 1 piece veal in flour, shaking off excess, then dip in egg mixture, letting excess drip off, then press into bread crumbs, coating completely.

6

Thread onto skewers in a back and forth manner. Set aside on a piece of parchment paper or foil.

7

Prepare a sheet pan lined with paper towel.

8

Heat 2-inches oil in a 6-qt heavy pot over moderate heat to 375 F on a thermometer.

9

Fry cutlets a few at a time. The ends of the skewers should be poking out of oil), turning occasionally, until golden brown and just cooked through, 1 to 2 minutes per batch. Transfer to paper towels to drain briefly, then to a platter.

10

Fry remaining cutlets in same manner. Serve hot or at room temperature.

Schnitzel on a Stick

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