Lizette's veal schnitzel

Lizette's veal schnitzel

By
From
Mr & Mrs Wilkinson's How it is at Home
Serves
4
Photographer
Patricia Niven

MR: Lizette and Allen Snaith are the cattle-breeding farmer duo behind Warialda Belted Galloways. Over the last few years I have spent many times with them on and off their farm and they have become dear friends to me. Lizette makes the best schnitzel ever I reckon – it’s a mixture of the beef they use (theirs obviously), the method she uses to crumb it and the way she cooks it in plenty of foaming butter. It is a family tradition of hers, the recipe passed on from her grandmother.

Lizette’s grandmother ‘Hansi’ was born a Catholic in Czechoslovakia, raised in Austria and married an Austrian Jew. Together they fled Nazi Austria to Shanghai, where a er the Japanese invasion she became a prisoner of war, arriving safely on the shores of Melbourne to set up home in 1946.

Ingredients

Quantity Ingredient
3 free-range eggs
3 tablespoons milk
150g plain (all-purpose) flour
pinch of salt flakes
pinch of freshly ground black pepper
200g fine breadcrumbs
1 x 600g beef silverside (round steak), cut into 4–5mm thick slices and sinews removed
150g salted butter
1 lemon, cut into wedges

Method

  1. Whisk together the eggs and milk in a mixing bowl. In a separate bowl mix together the flour, salt and pepper.

    Lay two good-sized pieces of baking paper on a work surface and put the seasoned flour on one and the breadcrumbs on the other. Place the bowl with the beaten egg next to them to create an assembly line in the following order from left to right: flour, then eggs, then breadcrumbs (this is the order you will crumb the meat in).

    Take one steak piece and place it on top of the flour, pressing it down firmly using your knuckles. Turn it over to repeat, then dip the floured meat into the beaten egg, turning it over to ensure both sides are covered. Lay the meat over the breadcrumbs and press it down as before, then turn and repeat. Lift the schnitzel up and shake it gently to remove any excess crumbs, then set it aside and repeat the process with the remaining meat pieces.

    Set a large heavy-based frying pan over a medium heat and add 50 g of the butter. Once the butter is foaming, add a schnitzel to the pan and cook for 2 minutes, or until the crumbs on the underside are golden. Turn the schnitzel over and cook another minute until golden all over, adding a little more butter if needed. Remove from the pan and repeat with the remaining schnitzels, adding a little butter as needed, until all the meat is cooked. Serve immediately with lemon wedges and a simple green salad.

A LITTLE NOTE FROM LIZETTE

  • We like to use the left-over crumbing bits to make a type of Kartoffelpuffer (a German pancake). To make it, add the left-over flour to the egg mixture, then beat in an extra egg and top up with milk until you have a nice thick consistency. Pour the mixture into the pan after cooking the schnitzel and fry for a few minutes on each side until golden. Cut into triangles to serve.
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