Get the kids involved with this homemade schnitzel. With several things to roll and dip, they will become mini chefs in no time – with a bit of parental help!
5 thin-cut minute steaks
50 g plain flour
2 tsp paprika
2 eggs, lightly beaten
250 g dried breadcrumbs
5 tsp butter
5 tsp olive oil
lemon wedges, to serve
- Stretch a piece of plastic wrap over a chopping board, lay the steaks on top of it, then put another piece of plastic wrap on top. Use a rolling pin to bash the steaks until they are really flat and thin.
- Mix the flour and paprika with some salt and pepper on a plate. Put the egg and breadcrumbs on two more plates, then dip the steaks into the flour first, then the egg, then the breadcrumbs.
- Heat 1 tsp of butter and 1 tsp of oil in a large frying pan, then cook one of the schnitzels for about 1 min on each side until the breadcrumbs are golden and crispy. Repeat Step 3 for the other schnitzels. Serve with lemon wedges, salad and coleslaw, if you like.