These crusty savoury snitzels, a favourite with my family, are known as 'snitzel von crumb', or just 'von crum'. We love them with a creamy mash and steamed broccoli, or with salad and oven-baked fries. A quick tomato and caper salsa makes a great accompaniment.
2 medium (size 6) free-range eggs, beaten
Flaky sea salt and freshly ground black pepper
700g (about 1¼-1½ pounds) pork snitzel
Olive oil for frying
1 cup panko crumbs
½ cup freshly grated parmesan cheese
½ tsp dried oregano
Lemon wedges for serving
1 Break eggs into a shallow bowl, add ½ teaspoon of salt and plenty of pepper, and beat well with a fork. Leave eggs for 5 minutes to liquefy, then beat again.
2 Trim meat and if pieces are thick, or of an uneven thickness, protect with a double piece of plastic food wrap and beat flat with a mallet. Add meat to beaten eggs, coating each slice, then leave meat in the egg for 15 minutes.
3 Tip meat into a sieve set over a bowl and let excess egg drip off. Meanwhile, heat a good depth of oil in a large frying pan (skillet) over a medium heat.
4 Mix the crumbs, parmesan and oregano together with ½ teaspoon of salt on a double thickness of paper towels. Coat the meat with crumbs, and when the oil is hot, lower in several pieces. Cook until lightly browned, then cook second side. Transfer to a plate lined with crumpled paper towels as they are done. Repeat with remaining snitzels. Serve hot with lemon wedges or Caper & Tomato Salsa.
For great tips on how to get gorgeous crunchy golden snitzel see here
Photography Aaron McLean http://www.aaronmclean.com