Wanting a good substitute for our old favourite crumbed, fried schnitzel, I played with some ideas, and came up with this recipe, which worked very well. The result was a healthy, tasty crumb mix that stuck to the meat very well.
Prepare the crumbs earlier in the day, in case you need to dry them out in the oven, and prep the meat early enough to allow it to sit in the fridge for 3 hours before cooking.
Crumb mixture:
Place in food processor 1 1/2 cups ground almonds, 1/2 cup rolled oats, 1/4 red onion, finely diced, 1-2 TBSP dried oregano and a little salt. Process until finely crumbled. If the mixture is too wet, as mine was because I went a bit overboard with the onion, spread over a shallow oven dish, and bake on fan-bake at about 120C, stirring from time to time until dried out. Pop back in the clean, dry food processor with some extra almond meal and process again to break up any clumps.
To crumb meat:
Line up three bowls, one containing brown rice flour, one with beaten eggs, and one with the crumb mix. Dip pieces of meat first into flour, then in egg, then in crumbs. Lay in a tray, separating layers with baking paper, and refrigerate about 3 hours. This will help the crumbs to stick to the meat, though you can fry it straight away if needed.
Cooking: heat some oil of your choice in a large frying pan, and cook crumbed meat on each side until cooked - the time depends on the cut of meat, but for schnitzel it's about 2-3 mins per side.
Crumb mixture:
Place in food processor 1 1/2 cups ground almonds, 1/2 cup rolled oats, 1/4 red onion, finely diced, 1-2 TBSP dried oregano and a little salt. Process until finely crumbled. If the mixture is too wet, as mine was because I went a bit overboard with the onion, spread over a shallow oven dish, and bake on fan-bake at about 120C, stirring from time to time until dried out. Pop back in the clean, dry food processor with some extra almond meal and process again to break up any clumps.
To crumb meat:
Line up three bowls, one containing brown rice flour, one with beaten eggs, and one with the crumb mix. Dip pieces of meat first into flour, then in egg, then in crumbs. Lay in a tray, separating layers with baking paper, and refrigerate about 3 hours. This will help the crumbs to stick to the meat, though you can fry it straight away if needed.
Cooking: heat some oil of your choice in a large frying pan, and cook crumbed meat on each side until cooked - the time depends on the cut of meat, but for schnitzel it's about 2-3 mins per side.
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