Cooking schnitzel without thinning it
I'm quite good in cooking schnitzels, but in the place where I live now there is no hammer to thin the meat. I wander if I can use the same technique like coating in breadcrumbs and frying on the pan but on the non-thinned slices of meat? As far as I understand, this also involves cooking on a lower heat for a longer time, so it will cook properly over all of its thickness.
Best Answer
The problem you will have is cooking the meat without burning the breadcrumbs and/or the breadcrumbs absorbing lots of oil. You could get around this by baking the schnitzel rather than frying them.
However, you don't necessarily need a hammer to thin the meat - a heavy saucepan or rolling pin will do just as good a job.
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What is the best way to cook schnitzel?
The best way to cook chicken schnitzel is to fry it. I like to use a combination of oil and butter for the best flavor/crispiness combination. When cooking chicken schnitzel, you need to heat the oil and butter in a frying pan until it is bubbling hot, then add the schnitzel. It should sizzle as it hits the pan.How do you get the puff in schnitzel?
Swirl oil over the cutlets as they fry. Cook the cutlets in a Dutch oven in 2 cups of oil, shaking the pot continuously to wash hot oil over the meat, which quickly sets the breading, traps steam, and puffs the crust.How do you cook schnitzel without crumbs?
When you order schnitzel in a pub, they tend to be deep fried so crispy and golden you can snap them. No self-respecting schnitzel should ever be snappable. The trick is to shallow fry them in vegetable oil so the oil comes about halfway up. Then drain on paper towels for a few minutes.How do I improve my schnitzel?
At home, you can bang it out as thin as possible, using a meat mallet. Put the meat between two sheets of plastic wrap or freezer bags. Use the ridged side of the mallet. This is necessary otherwise he muscles in the leg cut cook at different rates and your schnitzels will curl and cook unevenly.How to Cook a Schnitzel without Oil
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Answer 2
It depends how thick the meat is. A common mistake people make when cooking steak is not warming the meat up to room temperature before frying - which means the centre is cold when out side is crisp. Bring your pork up room temperature (or warmer), then coat and fry it ~140C. This will work up to about 3/4cm thick, and will also give you golden bread crumbs on the outside :)
The oven route will also work but I suggest you spray the bread crumb coat with sunflower oil or clarified butter to give you a nice finish. If you just bake it the coating will be dry.
@ElendilTheTail right about the rolling pin and heavy based pan!
If you like snitzel Flamenquines are definitely worth a try, really good!!
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