With a little work up front, a homemade skillet schnitzel is a flavorful option while camping. Schnitzel can have a simple accompaniment of lemon wedges or a wide range of sauces. It can also be served with vegetables or a salad.
The meat preparation is important in this dish. The veal is lightly bashed with a meat mallet to thin and tenderize it. Some locations sell the meat already processed like this so the step can be skipped.
The crumbing station has three elements, but can be easily set up and used even while camping. Make sure the egg wash is whisked well to make it very smooth. You may want to have extra breadcrumbs on hand if you like thicker crumbing.
Skillet Schnitzel Recipe
- 4 thin veal steaks or beef minute steaks
- 1 cup flour
- 1 egg
- 2 tablespoons milk
- 2 cups breadcrumbs
- 4 tablespoons salted butter
- 1/4 cup olive oil
- meat hammer
- large skillet
- 3 shallow dishes
- Layout the veal steak on a solid flat service like a chopping board. Bash with a meat mallet to make it thin. If buying a steak for this purpose sometimes they come pre-prepared.
- The crumbing station is the three elements required for the process of crumbing (breading) the steak. The three components should be in shallow dishes so that the schnitzel can easily be added and removed while being crumbed.
- Place one cup of flour into the first shallow dish. Crack the egg into another shallow dish, then add the milk. Whisk until they are well combined and the mixture is completely thin and not goopy. Place the breadcrumbs in a third shallow bowl.
- Take each schnitzel and move through the crumbing station in order. Dust the schnitzel completely in the flour. Dip the dusted schnitzel in the egg mixture, again making sure it is completely covered. Finally, dip the sticky egg-covered schnitzel into the breadcrumbs to create the crumbled effect.Tip: Some people like an extra thick crumb layer, to do this the schnitzel must be dipped back in the egg wash, then in the breadcrumbs. To do this you will need additional egg wash and breadcrumbs than in this recipe.
- Place the crumbed schnitzels, flat, in a chilled location. This can help the crumbs stick better to the meat when cooking.
- In a skillet over medium heat add the butter and oil. It is important that the skillet doesn’t become too hot otherwise the breadcrumbs can quickly burn without cooking the meat, or the crumbs can start to fall off. If too cold the crumbs can absorb the oil rather than cook in it, again resulting in the crumbs falling off. Experiment to find what works with your skillet and heat source.
- Depending on the size of the skillet and the size of the schnitzels cook them being careful not to crowd the pan. Sometimes additional butter and oil may need to be added by the time you get to the fourth schnitzel.
- Cook on the first side until the crumbs are golden brown then turn, this will take about 6 to 8 minutes. Cook the second side until golden brown, 5 to 7 minutes (will cook quicker on the second side). If it is turned more than these two times it increases the chance of the breadcrumbs coming off.