Thursday, 12 June 2014

Sluttishly Savoury: Golden Weiner Schnitzel


So having just come back from a week in Sicily I have diagnosed myself with depression. 'Post holiday depression'. And yes doctor, it's serious.

I made this schnitzel on the night of my return after a whiz round M&S. I know it's the norm to get Dominoes after a flight, but feared my depression might worsen with the effects of pizza after sampling some serious Sicilian competition.

What I like about schnitzel is it's sort of kids food for adults - it has that cosy breaded nostalgic effect on a tired brain. Golden thin breaded veal (which makes it the Austrian Weiner version), perfectly seasoned and crispy. It's a wee bit messy to construct but takes a mere moment to fry. Worth it.

Apparently the first concept of a schnitzel dates back to the seventh century when a Byzantine emperor was such a diva that he demanded his meats to be served between sheets of gold. Wowzas, and we thought Mariah was bad. This version is slightly less opulent, but if you can get panko breadcrumbs (Japanese), use them, they create ultimate crispiness. Everyone's a Weiner!

Veal Schnitzel (serves 2 divas)
Preparation Time: 15mins
Cooking Time: 8-10mins
  • 2 veal escalopes (or chicken, turkey, pork, whatever) - flattered out with a meat tenderiser (or I just use a hammer)
  • 1 egg, beaten
  • a big handful of plain flour
  • 2 big handfuls of breadcrumbs 
  • salt and pepper
  • oil for frying
Make it!
  1. Get 3 plates. Pour the flour on one, the beaten egg on the second and the breadcrumbs on the third.
  2. Lay the escalopes first in the flour, then fully coat in beaten egg, then press firmly in the breadcrumbs, making sure they are really well coated. 
  3. Heat a frying pan with a good amount of veg/sunflower oil and fry for about 4 mins on each side.
  4. Remove, lay on kitchen towel and season heavily with salt and pepper.
  5. Serve with mashed potato, a nice salad (I like fennel) or in a sandwich and get ready to be happy! Also, if you have a lemon or an orange, put a wedge into the hot pan for a minute or so after the schnitzel has come out, and serve alongside. 

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