For the meat eaters among us and because it's Oktoberfest, I thought I would share my recipe for Schnitzel. You can choose whether you choose a lean cut of pork (thinly sliced chops), turkey breast or chicken. This recipe, whether it's chicken or pork, is husband approved and in this low-carb version, not a heavy meal. The side dish is a greek yoghurt based cucumber dill salad. For the Schnitzel, tenderize the meat to make it as thin as possible. Season with salt, pepper and paprika. Beat one egg with one tablespoon of water in a shallow dish or plate. Arrange breadcrumbs (lots of bread crumbs) on another plate. Dip the Schnitzel in the egg first and then turn it to coat both sides. Let excess egg mixture drip off. Then press the Schnitzel in the breadcrumbs. Make sure the surface of the meat is evenly coated and dry to get that even golden breaded look. Pan fry the Schnitzel until golden from both sides.
While the Schnitzel are in the pan, peel and slice the cucumber thinly. You can use a mandoline, too. Salt the cucumber slices and let them stand for 5 minutes. Press excess moisture out of the cucumber, season with a lot of dill, add half a cup of greek yoghurt, juice of one lemon pepper.
Auf Deutsch muss ich ja eigentlich nicht erklaeren wie man Schnitzel macht. Ich verwende zum panieren nur Salz, Pfeffer und Paprika und dann Ei und Paniermehl. Und wers ganz genau wissen will, guckt am besten dieses Video hier. Also Beilage gibt es einen Gurken Dill Joghurt Salat. LECKER