Every once in a while, I have a hankering for schnitzel. Thankfully, we live near the supermarket, so it’s easy to make the dream into reality. Even though I was used to buying my schnitzel pre-breadcrumbed, I have since learned that the ones I make at home are far tastier (and I know what goes in them, which makes them that much nicer).
All of it starts with good quality schnitzel of course. Because we’re quite frugal, my husband and I will use only one schnitzel for the both of us, but because we start by tenderizing the meat, we can really make it last. Once the tenderizing (i.e. putting the meat between two pieces of baking paper and bashing it with a rolling pin until it’s thin and twice the size) has finished, I get 4 plates and, frankly, a huge amount of spices and herbs. Yes, I like my schnitzel with lots of flavour, and like Papa from “The 100 Foot Journey” (great film by the way!), I’m not afraid of using lots of spices to get that flavour. Here’s how I usually do it:
Femke's Favourite foodstuffs 
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