While not necessarily traditional, I usually make schnitzels using minced pork. I had a couple of beef burgers left in the freezer and wanted to make something different with them that would make them more moist. This is the resulting recipe.
Ingredients:
2 beef burgers
A few dashes of Worcester Sauce
Paprika, onion granules, chilli powder, mixed herbs, salt and pepper, to taste
A handful of grated cheddar cheese
1 egg, beaten
1/2 cup breadcrumbs, plus more if needed
Oil, for shallow frying
Method:
Add the Worcester sauce, spices and cheese to the beef burgers and mix well by hand. Leave to rest for at least an hour in the fridge.
Heat the oil in a frying pan.
Divide the meat mixture into two equal balls. Place your breadcrumbs on a plate and the egg in a bowl next to each other. Roll one meat ball in the beaten egg, then in the breadcrumbs. Flatten the ball as thinly as possible. The thinner you make it the quicker it will cook. Do the same with the other meat ball.
Fry both in the hot oil for about 4 to 5 minutes per side, depending on how thin you made them. If you are unsure if it is cooked, cut through a part of the mix to check.
The schnitzel is ready once golden brown and crispy on both sides.
Serve with chips and side salad.
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