Ben Dearnley
The beloved “schnitty” has a special place in our hearts (and stomachs). We have them with pork, veal and chicken, and don’t forget to try the mammoth chicken-supreme schnitzel by Sydney’s The Unicorn.
There’s also crumbed lamb cutlets, fish with a crispy coating, and Japanese-style katsu. And of course, it’s not just meat that can be crumbed. Try the parmesan-crumbed mushrooms, and panko-crumbed tofu. We’ve even thrown in a couple of gratin recipes for fun (like Restaurant Hubert’s kimchi gratin).
CRUMBED CHICKEN WITH LEMON, GARLIC AND HERB BUTTER
Fried chicken burger with smoky mayo, cos and pickles
Crumbed rice paper rolls with crab and green sriracha mayo
Crumbed pork steaks with pineapple, lime and chilli mojo
Crumbed pork chops with anchovy butter and celeriac chilli rémoulade
Japanese-style onion pickles with crumbed pork and curry
Crumbed veal cutlet with lemon and celeriac (costoletta con sedano rapa)
PARMESAN-CRUMBED LAMB CUTLETS WITH BROCCOLI AND ANCHOVIES
CRUMBED CALAMARI WITH LEMON AND SAFFRON AÏOLI
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