Schnitzels with a twist!

A Schnitzel, all crumbly and golden-brown is definitely one of "My Favorite Things", but it is a time consuming recipe so it is not often that I make them. I also try and steer away from deep-frying too often so yesterday I decided, while the oil is hot, to also make hubby and the children's other favorite.....Crumbed Mushrooms!!



Wiener Schnitzel is typically an Austrian dish and is a popular part of Viennese and Austrian cuisine. "Schnitzel" means " thin slice or cutlet" and "wiener" refers to veal. In Austria the term "Wiener Schnitzel" is protected by law and it has to be authentically made from veal. Other meats, like beef or pork can be used, but when using pork, it is no longer a Wiener Schnitzel, but a Wiener Schnitzel vom Schwein

To cut a long story short, it is a thin slice of meat, breaded and fried, that's it!!! I changed my crumbs somewhat and the result was even more crunchy and delicious, so here goes! !


Schnitzel

Ingredients ( for about 9 palm-sized pieces of schnitzel and 1 punnet of mushrooms)

6 slices of white bread
2 handfuls of salted cashew nuts
125ml grated Parmesan cheese
125 ml chopped herbs - I used mint and parsley
salt and pepper

4 eggs - beaten
seasoned flour - just salt is fine

Place all ingredients excepts egg and flour in a food processor and pulse until you have fine crumbs. Make yourself a "breading station" by using plates as your 3 "stages". The process is:

Step 1 - dust meat with flour

Step 2- dip in egg

Step 3 - dip in bread crumbs

Step 4 - place on a open tray in the fridge for at least 1 hour.

Step 5 - fry

If you want a thicker crumb, you can repeat the stages, but for us once was enough!!

For the mushrooms, I did exactly the same!

Serve with slices of lemon, an onion and tomato salad and a homemade tartare sauce.