Schnitzel with ‘Café de Rosheen’ Butter
Double-crumbed schnitzel with delectable butter - this is a dish you'll want to make again and again.
Rosheen Kaul
- prepare
- cook
- 2 servings
- Moderate
Caption:Schnitzel with ‘Café de Rosheen’ Butter from Rosheen Kaul's cookbook 'Secret Sauce'.Photo credit:Armelle Habib
Double-crumbing schnitzels is a pub trick I learned from my friend Alanna Sapwell-Stone at the glorious Eltham Hotel in the Byron Bay hinterlands.
I did a little ‘pub buds’ specials board takeover one swelteringly hot summer, and I had the time of my life.
Double-crumbing a schnitzel ensures even coverage and a two-textured finish, the fine crisp of regular breadcrumbs going hand-in-hand with the more raggedy texture of panko.
We did huge, bone-in pork cutlet schnitzels that you could hold and eat like a giant lamb cutlet. I was in the hottest kitchen I’d ever been in, but the food we were cooking was awesome.
Ingredients
- 2 chicken breasts, boneless and skinless
- 2 eggs
- ½ tsp water
- ¾ cup (45 g) panko breadcrumbs
- ¼ cup (30 g) regular breadcrumbs
- ½ cup (70 g) plain flour
- ¼ tsp salt
- Cracked black pepper, to season
- ½ cup (125 ml) neutral oil, for frying
- 2 Tbsp 'Café de Rosheen' butter
Instructions
- Butterfly the chicken breasts by slicing them horizontally, almost all the way through so you can open them up like a book.
- Pound them flat between two sheets of baking paper using a meat mallet or small frying pan.
- Whisk the eggs with the water and pour onto a plate.
- Set up the rest of your dredging station by mixing the panko and regular breadcrumbs and transferring to a plate or small tray.
- Do the same with the plain flour, salt and a generous grind of black pepper on a separate plate or small tray.
- Dip the flattened chicken breast into the seasoned flour, then into the eggs, ensuring it’s thoroughly coated, and press into the breadcrumb dredge.
- Transfer the crumbed schnitzel to a tray and repeat with the other. Chill in the fridge for 30 minutes.
- Heat the oil in a heavy-based skillet or frying pan, then pan-fry the schnitzels until deep golden brown on both sides, about 3 minutes on each side.
- Carefully remove from the oil and drain on a rack set over paper towel. Serve each schnitzel with a square of Café de Rosheen butter on top.
