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.
Ingredients
—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
Method
—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
Sorry, but it really hurts my ears when I have to read Snitzel instead of Schnitzel and I am not German. This is really offensive to all my Germanic friends, I do really think that us Kiwi’s are now grown up enough to get the spelling and pronunciations right as we do for French words and now of course with Maori!! That’s my HUMP for the day! Tschuss, Joan