Saffron Ostrich Schnitzel (Shensel Shotormorgh)

Place the ostrich fillet between two sheets of plastic wrap or inside freezer bags. Gently pound with a meat mallet until evenly thin to ensure quick, tender cooking.

Season both sides of the fillet with salt, black pepper, and garlic powder.

In a shallow bowl, beat the egg with the saffron water until fully combined.

Set up a breading station: place the flour in one shallow dish, the egg mixture in the second, and the breadcrumbs in the third.

Lightly coat the seasoned fillet in flour, shaking off any excess.

Dip the fillet into the egg mixture, ensuring it is fully coated.

Press the fillet into the breadcrumbs, coating both sides evenly and gently pressing so the crumbs adhere.

Heat a shallow layer of oil in a skillet over medium heat. Fry the schnitzel for 2–3 minutes per side, until golden brown and cooked through.

Transfer to paper towels to drain briefly, then serve hot.