Peruvian Alpaca Schnitzel

Ingredients

• 500g (1.1 lb) alpaca meat, thinly sliced 500g (1.1 lb) alpaca meat, thinly sliced
• 1 cup (120g) all-purpose flour 1 cup (120g) all-purpose flour
• 2 eggs, beaten 2 eggs, beaten
• 1 cup (100g) breadcrumbs 1 cup (100g) breadcrumbs
• 1 teaspoon cumin 1 teaspoon cumin
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon garlic powder 1 teaspoon garlic powder
• Salt and pepper to taste Salt and pepper to taste
• Vegetable oil, for frying Vegetable oil, for frying

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 12g, 3g
• Carbohydrates (total, sugars): 20g, 1g
• Protein: 40g
• Fiber: 2g
• Salt: 1g

Preparation

1. 1.
   In a shallow dish, combine the flour, cumin, paprika, garlic powder, salt, and pepper.
2. 2.
   Dip each slice of alpaca meat into the flour mixture, ensuring it is evenly coated.
3. 3.
   Next, dip the coated meat into the beaten eggs, allowing any excess to drip off.
4. 4.
   Coat the meat with breadcrumbs, pressing gently to adhere.
5. 5.
   Heat vegetable oil in a large skillet over medium-high heat.
6. 6.
   Fry the breaded alpaca slices until golden brown and crispy, approximately 3-4 minutes per side.
7. 7.
   Remove from the skillet and place on a paper towel-lined plate to drain excess oil.
8. 8.
   Serve the Peruvian Alpaca Schnitzel hot and crispy, accompanied by traditional Peruvian sides like rice, potatoes, and aji sauce.

Treat your ingredients with care...

• Alpaca meat — Alpaca meat is lean and tender, so it cooks quickly. Be careful not to overcook it, as it may become tough. Thinly sliced alpaca meat ensures even cooking and a crispy schnitzel.

Tips & Tricks

• For an extra kick of flavor, add a pinch of Peruvian rocoto chili powder to the flour mixture.
• Serve the schnitzel with a squeeze of fresh lime juice for a tangy twist.
• If alpaca meat is not available, you can substitute it with veal or pork for a similar texture and taste.
• Make sure the oil is hot enough before frying the schnitzel to achieve a crispy crust.
• To keep the schnitzel warm and crispy, place it on a wire rack in a preheated oven at 100°C (200°F) while frying the remaining slices.

Serving advice

Serve the Peruvian Alpaca Schnitzel as the main course, accompanied by a side of fluffy white rice, golden roasted potatoes, and a vibrant aji sauce for dipping. Garnish with fresh cilantro leaves for a pop of color.

Presentation advice

Arrange the golden-brown alpaca schnitzel slices on a platter, allowing the crispy crust to be the star. Place a small bowl of aji sauce in the center for dipping. Add a sprig of fresh herbs, such as parsley or cilantro, as a garnish for an elegant touch.