Schnitzel in tempura batter

Ingredients for 6 servings:

• e.g. oil for frying
• 1.2 kg schnitzel meat, pork loin or pork loin
• 150 g rice flour (tempura flour)
• 1 tbsp baking powder
• 1 tbsp cornstarch
• 2 eggs
• 200 ml water, it must be ice cold
• 1 tsp salt, approx.
• ½ tsp sugar, approx.
• ½ tsp paprika powder
• e.g. salt, for the schnitzel
• e.g. pepper, for the schnitzel
• 1 cup flour to coat the meat

Instructions

Working time approx. 1 hour; Total time approx. 1 hour

less effort than normal breading and at least as tasty…

Rinse the meat with cold water and dry, then carefully remove any thick sinew, chain, and fat. Then cut into slices no more than 1 cm thick. It’s easier to fry small cutlets than large rags, so I cut the slices in half. Place a piece of meat in the center of a freezer bag and flatten it with a heavy saucepan until it’s very thin, just a few millimeters thick, so it just holds together. Repeat this process with all the pieces of meat. Meanwhile, heat the oil (I use a wok, as it requires the most oil) slowly. Now mix the batter: Whisk together the tempura flour, baking powder, starch, a little salt and sugar, the two eggs, the paprika, and 2/4 of the ice-cold water with a whisk or food processor until a smooth batter forms. If it’s still too tough, add more water until it thickens. Set aside and let rest. Meanwhile, pour the extra flour onto a plate so the schnitzels can be tossed in it right away. Spread the schnitzels out on the work surface and, depending on how intensely you seasoned the batter, add more or less salt and pepper. Adding more salt is easier than desalting. Heat the oil thoroughly; a wooden stick should blister when inserted. Coat each piece of meat individually in flour (if necessary, you can skip the flour process, but it works better with the flour added), shake off excess fat, dip it in the batter, and fry it in the oil. Turn it over once, and as soon as it’s a nice golden brown, remove the fat from the pan and place it on a paper towel. Bake one as a test and taste. The finished schnitzels can be kept warm in the oven at around 50°C.