Beef (or Mushroom!) Schnitzel from last night! ❤ :D

'getting all pumped in some culinary recipe cook'off battles with some friends!
phantomshotgun able01

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Level of difficulty; 3/5
(Breading & pan-frying said breaded items a bit mo' tricky!)

=Ingredients==
•Beef steak cuts (as many as desired)
OR
•Portobello Mushrooms (the bigger the better! & I typically cut them in glad longways to cook right through better)
•Broccolini (cut into bite-sized chunks)
•Corn Cobs
•Potatoes (small bag or 2.5 averaged sized ones per person)
•Lemonpepper, 1 whole sachet
•breadcrumbs
•Eggs (2ish)
•Salt n pepper (to season)
•Spray oil & Cooking oil!

=Recipe Instructions==
—Start boiling water in a large pot. Peel & dice your Potatoes into bite-sized chunks & add to the pot once at a boil (water should entirely cover potatoes, & salt/season the water their in to taste; I like a pinch of Vege or Chicken salt myself!)
-Cover with a lid and let boil for 10-ish minutes, or until the potatoes chunks are soft enough to poke a sharp knife into with little resistance

—Mallet your Steak chunk down to be quite thin (around or just under 5mm thick'odd) as the meat will contract when cooking & you want that too cook through the breading!
[-Or cut your Portobello Mushies longways. No mallet'ing required for crumbed vegies!]

=To bread-crumb your schnitzels;
—place a decent amount of breadcrumbs & all of the lemon pepper into a larger bowl +any other spices you might want to put in (ovular or longer ones if you have them for extra breading area) stir all of that through til evenly combined.

—Get another wide & low bowl, crack two eggs into that & dilute with about half n eggs worth of water also. (This should make the mix thinner, but not too watery)

—I like to do my vege' schnitz before meat ones (where breading both) so spray'oiling the mushrooms lightly in order for those to have the dry crumbing stick to them first > then into the egg-mix > then back into the dry mix for the final coating.
Repeat with your meat schnitz also or instead!
[With each section; be sure to be thorough & cover all of the surface with each stage for an even coating]

Normal to have breading/egg-wash left over :>

—Once you have Breaded your schnitzels; place a wide frying pan on medium heat, with a generous amount of cooking oil onto a large enough burner & bring to heat Before placing your schnitz.
=These will need strict supervision to not burn & also cook through, so be sure to be paying attention as to lowering or heightening the heat as required for your individual stove-top.

—I find once blood-staining (on the meat schnitz only of course) is starting to come up through the top-side if the breading that about the time they are good to turn over, but once the underside is a nice golden-brown is another good indicator! (Use the later method for vege-schnitz!)
-You will likely need to replenish cooking oil in between schnitz's and even turning over mebbe; keep that pan oiled up for frying! (Any less contact between pan will likely burn your nums)

—Once your po'tates are done n softer (but not falling apart entirely) drain them to one side & boil or steam your corn in the same pot for about 10 minutes, then add your broccolini chunks for the last 3'odd minutes of that.

—Once all of your schnitzels are cooked, place about 3-4 heaped tablespoons of any of the dry breading mix into the same fry pan, only add a hint more oil to that if there isn't any already left over to you over and brown slightly.

—Once browned through, add your cooked potato chunks to that and turn through til roughly dry-coated!

[And if your potatoes turned out too crumbly or squishy to dry-coat, no matter! they will make a nice mash instead!]

Serve with cut lemon-wedges for the schnitz & butter+pepper for your veg!

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Snapped with a Phone Camera and compiled in CSP