Breading schnitzel seems such a wasteful process. One can never exactly estimate how many eggs are needed. What's more, coating the meat is easier done with excess breadcrumbs too.So, my mum used to make these little egg and breadcrumbs fried puffs from the leftovers, cooked in the same oil as the schnitzel. It's actually quite nice, with a crunchy outside and soft inside.
Ingredients
2 eggs
0.25 cup milk
breadcrumbs
salt
fresh parsley
Preparation
Whisk the eggs and milk, then start adding in breadcrumbs little by little. You want to get a liquid consistency, then wait for 5 minutes and the crumbs will absorb most of the moisture.
At this point you can adjust with more milk or breadcrumbs to get a sticky texture. Don't forget to mix in some salt and chopped fresh parsley!Take two spoons and cut dumplings into hot vegetable oil. Fry the puffs until they are golden brown on medium heat. Remove onto paper towels, serve as a side dish, or a snack.
Fried. Starch. Wins.
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