We are in the middle of birthday month (four birthdays in our house in a month) and one of our traditions is the birthday person gets their favorite dinner. Our youngest just turned 15 and he asked for schnitzel and mashed potatoes. This is more of a how to than a recipe as there are no exact measurements.
For the schnitzel you will need:
Thinly sliced eye of round or similar meat (you can also use pork or veal)*
Flour
Eggs whisked with a little water
Italian style bread crumbs (we use homemade from the Shortcut Cooking Cookbook)
Lemon Wedges
Dredge the meat in flour to coat.
Serve with lemon wedges.
*You can have the butcher thinly slice your meat, or to do it yourself: place roast in freezer for about one hour, then slice thinly with a knife or meat slicer. Freezing the meat for a bit makes it much easier to slice.
Tomorrow I will share the recipe for our dairy free roasted garlic mashed potatoes.
2 comments:
You can use pork lion and cut into 1-2 fingerwide slices. Cover slices with clear foil and pound thin with meat tenderizing tool. I alwsys make a mushroom sauce:
2.2 lbs mushrooms sliced
1/2 onion thin diced
1 bsg real ba con crumps
Brown in pan
Add 1 cup of heavy cream
1/2 tbsp thyme
1/4 tsp pepper
Mix well and let cook on low till liequid is reduced by half.if sauce is too thick add milk to get consistents you like add fresh parsley
You can use pork lion and cut into 1-2 fingerwide slices. Cover slices with clear foil and pound thin with meat tenderizing tool. I alwsys make a mushroom sauce: 2.2 lbs mushrooms sliced 1/2 onion thin diced 1 bsg real ba con crumps Brown in pan Add 1 cup of heavy cream 1/2 tbsp thyme 1/4 tsp pepper Mix well and let cook on low till liequid is reduced by half.if sauce is too thick add milk to get consistents you like add fresh parsley
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