Easy Peasy Schnitzel

December 5, 2016

Asides from gluwein, schnitzel is my favourite thing about coming skiing in Austria! Schnitzel is home cooking at it's best, it's really not necessary to go out to enjoy it and it's the perfect lunch while I'm cooking with such a fantastic view of the Austrian mountains. I have learned that a good schnitzel is thinly cut, shallow fried and served with something fresh to create a balanced meal, which is why I've made a lovely salad to go with mine. My Mum is Italian and has pointed out that origins of schnitzel is not German or Austrian, it derives from the Northern Italian dish 'Cotoletta alla Milanese' which can be traced back to 1134 - a little bit of history for you! You can make schnitzel out of various meats such as veal, pork and chicken, I'm using pork today and will serve it with cranberry sauce which is traditionally Austrian and the perfect way to use up your leftovers after Christmas. I've simplified the preparation process by using seasoned breadcrumbs for the bottom and top coat which works really well.

Serves 2 

 

Ingredients

For the schnitzel 

2 pork schnitzel cuts or boneless chops

100g breadcrumbs

2 eggs 

Rapeseed oil or vegetable oil 

Salt and pepper

Cranberry sauce

1 lemon, cut into wedges

 

For the salad

Mixed leaves 

White cabbage, shredded

Olive oil

White wine vinegar

Salt and pepper 

 

Instructions

Start by spreading the breadcrumbs out onto a plate, season well with salt and pepper and give the plate a shake. Now whisk the eggs in a bowl and then pour onto another plate, stand them side by side. This is your schnitzel station!

 

Now take the two pieces of meat, cover with cling film and pound using a meat tenderiser or rolling pin, depending on what equipment you have, until they are around a 1/4 inch thick. 

 

Heat a pan with enough oil to shallow fry the meat, the oil should go around half way up. Once the oil is sizzling hot, take the meat to your schnitzel station and dip in the breadcrumbs, then the egg and then the breadcrumbs again. Fry immediately for around 2-3 minutes on each side or until the coating is a deep, golden brown. Transfer to a paper towel to drain. 

 

Meanwhile, put together your salad. Simply mix the leaves and shredded white cabbage, pour over oil and vinegar, season and gentle toss. 

 

Arrange the schnitzel and salad on a plate, spoon on a dollop of cranberry sauce and a wedge of lemon for good measure. Serve immediately and enjoy! 

 

 

 

 

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