Schnitzels with Caper Crumb
Introduction
Schnitzels are always popular, capers add a zing to the crust. These ones are made with beef.
Serves: 4-5
Ingredients
1 large (size 7) free-range egg
Salt
Freshly ground black pepper
600g (1 lb 3 oz) beef schnitzel
¼ cup capers
1 cup panko crumbs
Olive oil for frying
½ cup freshly grated parmesan cheese
½ tsp dried tarragon
Flaky sea salt
Lemon wedges for serving
Method
1 Break the egg into a shallow bowl, add a quarter of a 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 the 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 the meat in the egg for 15 minutes.
3 Drain capers, dry with paper towels, then chop finely. Wrap chopped capers in paper towels to dry further. Finely crush the crumbs with a rolling between paper towels.
4 Tip the meat into a sieve set over a bowl and let the excess egg drip off. Meanwhile, heat a good depth of oil in a large frying pan (skillet) over medium heat.
5 Mix the crumbs, capers, parmesan and tarragon with half a teaspoon of salt on a double thickness of paper towels. Coat the meat with crumbs, pressing it on firmly, and when the oil is hot, lower in several pieces. Cook until lightly browned, then turn and cook the other side. Transfer to a plate lined with crumpled paper towels as they are done. Repeat with the remaining schnitzels. Sprinkle with sea salt and serve with lemon wedges.
Recipe Notes
Beef makes quite a dark coloured schnitzel. If you prefer, make the recipe with pork schnitzels, or thinly slices of chicken breast.