Various breadings for schnitzel

Ingredients for 4 servings:

• 1 stalk of lemongrass
• 50 g peanuts, roasted
• 100 g Panko (Japanese breadcrumbs)
• 100g nachos
• 1 red chili pepper(s)
• 50 g fried onions
• 50 g smoked and streaky bacon
• 50 g mushrooms, brown, small
• 1 bunch of parsley
• 100 g breadcrumbs
• 50 g Parmesan cheese
• 2 sprigs rosemary
• 100 g polenta

Instructions

Working time approx. 10 minutes; Total time approx. 10 minutes

The ingredients are enough for 4 schnitzels each

To prepare the Asian breading, thinly slice off the bottom end of the lemongrass and remove the tough outer leaves. Then chop the lemongrass into very fine pieces. Chop the peanuts. Mix both with the panko. To prepare the Mexican breading, finely crumble the nachos. Cut the chili pepper lengthwise, remove the seeds, rinse, pat dry, and chop. Mix the nachos, chili, and fried onions. To prepare the bacon and mushroom breading, finely dice the bacon and fry it in a pan without adding any fat until crispy. Then remove and drain on kitchen paper. Clean and finely chop the mushrooms. Rinse the parsley, shake it dry, and finely chop the leaves. Mix everything with the breadcrumbs. To prepare the Italian breading, coarsely grate the Parmesan cheese. Chop the needles from the rosemary sprigs. Mix both with the polenta.