Wednesday, June 29, 2011

German Schnitzel Tutorial

German Schnitzel Tutorial

- crack an egg on a plate
- add a pinch os salt and a dash of sweet paprika
- mix with fork loosely
- submerge tenderised pork and coat on both sides

- add breadcrumbs onto a second plate ( we use glutenfree breadcrumbs)
- take the egg covered meat and coat on both sides

- add olive oil an a small knob of butter into frying pan
- sweat an onion until golden brown

- add the covered meat
- after 30 seconds turn over to seal both sides and retain moisture of meat

- cook for approx 20 min depending on thickness if meat after tenderising ( beating with a cooking mallet to flatten )

- turn frequently to get breadcrumb coat of schnitzel golden brown

- we like to serve it with mashed potatoes or boiled potatoes

- garneshed with green peas and soft fried courgettes ...

- eaten in the sunshine :)

Ingredients for German Schnitzel Recipe:

- pork loin or turkey steak
- 1 large egg per 4 small schnitzels
- pinch of salt
- pinch of sweet paprika
- breadcrumbs
- olive oil
- knob of butter

little M& big m

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