John Myers
Ingredients for 1 servings:
- e.g. breadcrumbs
- n. B. egg(s)
- 1 small carrot(s)
- n. B. Egg(s), if necessary
- 2 tbsp, heaped panko (breadcrumbs from Japanese cuisine)
- salt and pepper
- Clarified butter
Instructions
Working time approx. 10 minutes; Total time approx. 10 minutes
Using leftovers: “Kinderschnitzel,” also called “leftover breadcrumbs and egg slices.” With panko, it becomes something special.
Peel and grate the carrot. Use the breadcrumbs (or panko) and egg mixture left over from making a breaded schnitzel or similar dish. Mix both with the grated carrot, beat in another egg if desired, and season with salt and pepper. Heat a pan and melt the clarified butter in it. Pour in the thick batter and cook for about 2 minutes. Just before the surface of the batter sets, spread 2 tablespoons of panko on top. Then flip the pancake and continue cooking until the panko is nice and crispy brown. Tip: Instead of the carrot, you can also add finely diced bell peppers or something similar, as in an omelet. Serve like a schnitzel, with the crispy-brown panko side facing up for visual appeal. Panko is similar to the French ‘mie de pain’.
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