Differences
This shows you the differences between two versions of the page.
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| schnitzel [2020/11/01 21:08] – created justin | schnitzel [2020/11/01 21:13] (current) – [Instructions] justin |
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| - Heat half an inch (1 cm) of oil at most (and probably a little less) over medium-high heat. Dip the edge of the meat into the oil. If it doesn't sizzle, get the oil hotter. If it goes totally crazy, turn the heat down. Fry the cutlets on each side until brown, flipping frequently so that you can see if anything is burning. There should be enough fat in the pan to where the meat is floating, but not submerged. As soon as they look done on the outside, they'll almost certainly be done on the inside. Drain on a rack or paper towels. Top with optional parsley and mandatory fresh lemon juice at the table. | - Heat half an inch (1 cm) of oil at most (and probably a little less) over medium-high heat. Dip the edge of the meat into the oil. If it doesn't sizzle, get the oil hotter. If it goes totally crazy, turn the heat down. Fry the cutlets on each side until brown, flipping frequently so that you can see if anything is burning. There should be enough fat in the pan to where the meat is floating, but not submerged. As soon as they look done on the outside, they'll almost certainly be done on the inside. Drain on a rack or paper towels. Top with optional parsley and mandatory fresh lemon juice at the table. |
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| Pair with [[Cucumber Salad]] | Pair with [[Cucumber Salad]], See also [[Clarified Butter]] |
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| source https://youtu.be/4eGNy2E7CVs | source https://youtu.be/4eGNy2E7CVs |
