Gail’s Pork Schnitzels Chicken Breast Schnitzels

TRH Gail's Pork Schnitzels Chicken Breast Schnitzels

5 Pork neck steaks or chicken breasts flattened with a mallet between 2 pieces of wax paper.
Season each steak with: garlic salt, sage and rosemary dried herbs, salt very lightly, white pepper, garlic and herb seasoning.
Dip into flour, then dip into 1 egg lightly whisked with a little milk, then coat with fresh breadcrumbs.
In a large saucepan add vegetable oil for shallow frying.
Cook steaks in batches on medium heat 5 minutes per side.
If browning too quickly turn heat down. Drain on paper towels and place in oven on 70 C to keep warm.

Cheese Sauce :
11/2 tbsp butter melt in a saucepan, add 3 tbsp cornflour or flour to butter and stir making a roux, slowly add milk to saucepan in intervals (about a cup) stirring continuously that no lumps form.
Once sauce is boiling and thickened to your desired consistency add 1/2 cup grated Gouda cheese, white pepper, pinch of Aromat, 1/4 tsp mustard (optional)
Stir and cook up for 2 minutes.
Spoon over crumbed schnitzel sprinkle with paprika.
Serve with savoury rice, stir-fry vegetables and sweet butternut.

Prepared, tried and tested by: Gail Haselsteiner

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2 thoughts on “Gail’s Pork Schnitzels Chicken Breast Schnitzels

  1. Pingback: Benefits:Gail’s Pork Schnitzels Chicken Breast Schnitzels – gazzetta

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