Pork Panko'd Beef Schnitzel with Parmesan Sauce
It's time for our second installment of Schnitzel Sunday!
(Please kindly ignore the fact that today is Monday. The schnitzels were made on a Sunday, so it totally counts.)
This week I adapted a recipe from New Zealand food blogger, Chelsea Winter, of Simply Good Food (find her here). As soon as I laid eyes on this schnitzel, I knew it was the one.
First of all, let's gather our supplies!
- thin cut beef (I used a thin-sliced sirloin tip side steak on the recommendation of the butcher. If you get a thicker cut of meat, make sure to use meat mallet to get it to about 1/4" thick.)
- olive oil
- 1/2 cup flour (Here I used Bob's Red Mill gluten free 1-to-1 baking flour and it worked perfectly. I'm also a big fan of the King Arthur gluten free mix)
- 2 eggs beaten with 2 TBSP milk
- 2 cups Pork Panko
- 3/4 tsp thyme
For the sauce (which my husband now refers to as "Shaky Knees Sauce" because it is just that good):
- 3.5 TBSP butter
- 2 TBSP flour (Same here with the flour. If you're gluten free like me, substitute your favorite GF flour)
- 2 cloves of crushed garlic
- 1 cup milk
- 3/4 grated parmesan cheese
- 2 tsp dijon mustard
Recipe courtesy of our friend: Chelsea Winter
Place eggs, flour, and Pork Panko in separate bowls. Add Thyme to the Pork Panko and mix well.
Next, take your meat on a wonderful schnitzel journey. Coat each piece with flour. Next, dip it in the egg/milk mixture. Finally, help your beef realize its highest potential by dragging it through the bowl of perfectly seasoned Pork Panko. Do I hear angels singing?
You will now have a perfectly camouflaged schnitzel on your hands. Don't take your eyes off of it too long or you might lose it all together!
Once you have all the schnitzels ready to go, refrigerate for 20 minutes to let everything settle down a bit. After all, they've had a big day so far.
While your schnitzels are chilling in the fridge, let's whip up that sauce!
Melt the butter in a small sauce pan over medium-low heat. Add flour and garlic and stir for a for a few minutes, inhaling the heavenly aromas. Remove from heat and whisk in milk. Place back on burner at medium heat and bring to a simmer, constantly stirring for about 5 minutes. Add the cheese and dijon and stir until combined.
Set that aside, keeping it warm while you turn your attention back to the schnitzels.
Heat 1 cm of oil in a large non-stick skillet over high heat.
Add the schnitzels and cook until coating looks crisp and browned (This was about 1 minute per side in my case). Flip and cook the other side. When the meat is done, remove and place on a plate with a paper towel to soak up the extra oil.
PSA: Keep a close eye on your oil during the cooking process. I am self-admittedly not a veteran of frying things. In my case, I probably could have used a full suit of armor or at the least a bee-keeper suit to prevent the oil from popping on my arm. At one point in a panic at a particularly large oil pop, I bellowed to my husband for backup. I ended up turning the burner to medium and that worked a little better. The first batch looked amazing, but the second batch did this:
The third and fourth rounds turned out beautiful as well. So, just keep an eye on that oil and adjust as needed, okay?
Finally, drizzle your schnitzels with the Shaky Knees Sauce and take your reward.