anthony's schnitzels: a visual guide

the cooked schnitzels, served with a salad

Simon's housemate, Anthony, is a professional magician. He's also quite the whiz in the kitchen. So I like to say that he's a magician in the kitchen. Ah, what would I do without bad puns. Anyway, on a fine afternoon he told me he was about to make schnitzels from scratch, and if I would like to have a look at how he does it, so of course I seized the opportunity to watch and learn. 

When I get there, he's already got the kitchen bench all decked out with the ingredients:

- six pieces of chicken
- couple of eggs
- dash of red wine
- handful of parsley, chopped
- cup of breadcrumbs
- couple tablespoonfuls of finely grated parmesan

In a bowl he has a liquid mixture made from lightly beaten eggs, with a dash of red wine added. Now you can use your meat of choice, and on this occasion Anthony is using chicken. So the chicken pieces go in, followed by some chopped up parsley. We leave them there for awhile.

chicken and parsley in a liquid mixture consisting of eggs and red wine

In the meantime, breadcrumbs go into another bowl to create the dry mixture, along with some finely grated parmesan and a little of the leftover parsley.

the dry mixture for coating: breadcrumbs, finely grated parmesan and more parsley

The chicken is then retrieved from the liquid mixture and goes into the dry mixture. Turn them lightly so that the dry mixture adheres evenly to the surface of the chicken on all sides.

gently coat chicken pieces in dry mixture by turning them

And that's it! The schnitzels are now ready to be grilled, pan-fried, or baked. They can also be stored in the fridge or freezer to be used later as desired.

schnitzels, ready to cook or keep

These were cooked later that evening, but unfortunately I missed out on tasting them as I had other dinner plans. By all accounts, however, the schnitzels were scrumptious, and now I know how to make them myself!