This recipe is from the popular new cookbook â€śThe Art of Living According to Joe Beefâ€ť by Fred Morin and David McMillan.Â This isÂ great with a friedÂ egg on top and lemon wedge. It can also be made with chicken or veal.
Makes 4 servings
1. In a shallow dish, large enough to hold one schnitzel, place flour with a good pinch of salt and pepper. In another dish whisk eggs with sour cream and another pinch of salt and pepper. In a third dish combine breadcrumbs with cheese.
2. Working with one schnitzel at a time, dip into flour (shake off excess), then into egg (drain off excess) and then into breadcrumbs, coating well. Place schnitzels on a platter in a single layer and refrigerate, uncovered, to dry a little.
3. Heat oil in a large frying pan over medium high heat. When crumbs sizzle carefully lay one schnitzel into the pan. Cook, turning once, about 3 minutes per side until golden brown. Transfer to a dish lined with paper towels. Repeat until all schnitzels are cooked, adding more oil if necessary between batches.