I have schnitzels on the menu this week. We love schnitzel, chicken or beef, it's a family favourite. What makes it so good is the breadcrumbs. I use fresh breadcrumbs, made just before coating the meat.
The bread needs to be a day or two old. Then just grate it or whizz it in a food processor. Dip the schnitzels into an egg wash, into crumbs, egg wash and crumbs (yes, double dip - it's so worth it). If I have time I let them set in the fridge for an hour or so. If I don't have time I heat about 1cm of olive oil in a frying pan and when it's hot I cook the schnitzels.
Don't overload the pan, especially if you've just taken the schnitzels from the fridge. The cold meat will cool the oil and you want it to be nice and hot so it cooks the crumbs quickly without burning. Once the schnitzels have been browned I take them out of the oil. Let them drain for a second then put them on a baking sheet. When they are all ready, pop them in a 190 degree oven for 20 minutes to finish cooking and crisp up.
While the schnitzels are cooking make your gravy. I use tomato paste, cream, diced onion and a little chicken stock if the sauce is too thick. Whisk it all together and bring to a simmer, don't let it boil, then spoon it over your schnitzels. Delicious!
Sunday 7th: Roast Chicken, baked vegetables, broccoli, carrot, gravy
Monday 8th: Salmon patties with salad and fried potato
Tuesday 9th: Spag bol, salad, garlic bread
Wednesday 10th: Apricot Chicken over steamed rice
Thursday 11th: MOO Pizza
Friday 12th: Schnitzels with tomato gravy, mashed potato, carrots, beans, corn
Saturday 13th: Hamburgers