As a child my favourite dinner was schnitzel! The crunchy breadcrumbed exterior made meat so much more exciting.(I really wasn’t into roast and used to drown fish fingers in mayonnaise when I was forced to eat them. Nowadays my family has replaced wheaten breadcrumbs with the gluten-free and FODMAP friendly cornflake (which is arguably more tasty).
Instead of the traditional starchy accompaniments of mashed potato and peas I like to serve this with roasted capsicum, sweet potato fries and broccoli. And I always make enough schnitzel so I get to enjoy one for lunch the next day!
Further Food Nutritionist Commentary:
Note: If you’re watching cholesterol, use 1 whole egg + 4 egg whites instead of 3 whole eggs. To cut down on calories and total fat, spritz crumbed schnitzel with olive or canola oil cooking spray, and “fry” in a preheated 450°F oven until fully cooked through, about 10 to 12 minutes. No mallet? Try a rolling pin or the bottom of a large, heavy skillet. – Heather Goesch, MPH, RDN, LDN