Schnitzel Recipe by cookpad.japan
Cooking Instructions 1 Finely pound the meat with a meat tenderizer. Make sure you don't pound it too thin that you poke holes. 2 Once the meat has been pounded to an even layer, season with salt and pepper. 3 Bread with flour, and knock off the excess. Dredge into a beaten egg, then coat with panko. 4 Thickly slice the mushrooms and mince the onions. 5 Saute the mushrooms over high heat, and avoid scorching them. Once water draws out of the mushrooms, transfer to a plate. 6 Sweat the onions. Once it turns golden brown, add the sautéed mushrooms (add oil if necessary). 7 Season with consomme and heavy cream. Cook down until it becomes a sauce. 8 Heat oil and butter in a frying pan. Once the butter melts, fry up the breaded meat. 9 Once both sides have crisped brown, transfer to a plate, pour the sauce on top and top with the mushrooms. 10 You could also omit the sauce and substitute it with a squeeze of lemon juice. 1 Finely pound the meat with a meat tenderizer. Make sure you don't pound it too thin that you poke holes. 1 Finely pound the meat with a meat tenderizer. Make sure you don't pound it too thin that you poke holes. 2 Once the meat has been pounded to an even layer, season with salt and pepper. 2 Once the meat has been pounded to an even layer, season with salt and pepper. 3 Bread with flour, and knock off the excess. Dredge into a beaten egg, then coat with panko. 3 Bread with flour, and knock off the excess. Dredge into a beaten egg, then coat with panko. 4 Thickly slice the mushrooms and mince the onions. 4 Thickly slice the mushrooms and mince the onions. 5 Saute the mushrooms over high heat, and avoid scorching them. Once water draws out of the mushrooms, transfer to a plate. 5 Saute the mushrooms over high heat, and avoid scorching them. Once water draws out of the mushrooms, transfer to a plate. 6 Sweat the onions. Once it turns golden brown, add the sautéed mushrooms (add oil if necessary). 6 Sweat the onions. Once it turns golden brown, add the sautéed mushrooms (add oil if necessary). 7 Season with consomme and heavy cream. Cook down until it becomes a sauce. 7 Season with consomme and heavy cream. Cook down until it becomes a sauce. 8 Heat oil and butter in a frying pan. Once the butter melts, fry up the breaded meat. 8 Heat oil and butter in a frying pan. Once the butter melts, fry up the breaded meat. 9 Once both sides have crisped brown, transfer to a plate, pour the sauce on top and top with the mushrooms. 9 Once both sides have crisped brown, transfer to a plate, pour the sauce on top and top with the mushrooms. 10 You could also omit the sauce and substitute it with a squeeze of lemon juice. 10 You could also omit the sauce and substitute it with a squeeze of lemon juice. More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Mongolian Chicken Honey Orange Chicken Slow Cooker Smothered Cabbage Hot wings Chocolate Caramel Dream Cake Mongolian Chicken Honey Orange Chicken Slow Cooker Smothered Cabbage Hot wings Chocolate Caramel Dream Cake Bake chicken in brandy sauce Honey Soy Fish In 10 Minutes Sig's Courgette and Sweet Potato Stew with Spicy Tofu. Easy Eisbein (Pickled Ham Hock) Taosi chicken feet Nikki's BAE Vegetarian Udon Noodle Stir-Fry Currywurst -- German Street Food Smoked Chicken Wrapped In Ham Zwiebelkuchen -- Savory Onion Cake for Autumn Hollandaise Sauce for Asparagus Bake chicken in brandy sauce Honey Soy Fish In 10 Minutes Sig's Courgette and Sweet Potato Stew with Spicy Tofu. Easy Eisbein (Pickled Ham Hock) Taosi chicken feet Nikki's BAE Vegetarian Udon Noodle Stir-Fry Currywurst -- German Street Food Smoked Chicken Wrapped In Ham Zwiebelkuchen -- Savory Onion Cake for Autumn Hollandaise Sauce for Asparagus