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Grandpa Pencil's Recipe





  • Select from your butcher thin cut Veal Steaks, Pork or Chicken suitable for schnitzels.
  • You will need one piece each
  • Plain Flour
  • 1 Egg
  • Dry Bread Crumbs
  • Oil
  • Salt and Pepper to taste


 You will need
A large frying pan, cutting board, a sharp knife, a meat mallet, a bowl and two large plates, tongs and paper towel


  • Press meat out on a board and remove any thin tissue
  • Pound meat with a meat mallet or rolling pin
  • Beat together the egg and milk
  • Lay out a large plate with the plain flour and one with the bread crumbs
  • Toss each piece of meat in the flour lightly coating both sides
  • Dip into the egg mix and then straight into the bread crumbs coating well and pressing down firmly
  • Refrigerate for 30 to 60 minutes prior to cooking to firm up the coating
  • Add meat to a frying pan with about 1 cm of very hot oil and cook each side for about 2 to 3 minutes turning the meat with tongs (not a fork)
  • Drain on hand towel and finish the cooking in a medium oven for 5 to 10 minutes
  • serves well with pepper sauce or mushroom sauce




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Published by Robin A Cartledge ~ ABN 19 924 273 138 ~ Low Head, Tasmania ~ Contact/Comment