Weiner Schnitzel
Ingredients - Crumb
Put the following into a food processor
- 8 Slices white bread.
- ¼ red onion
- 3 Tbl dried oregano
- 1 clove garlic
- 1 Cup dried bread crumbs (or use another 8 slices of white bread but allow to dry on the bench overnight, or in an oven before processing)
Process all together to a fine crumb.
Method
Crumbing process:
Three bowls: one with crumbs, one with seasoned flour and one with 2 eggs beaten with ¼ cup milk, 2 tsp mustard powder, salt, pepper.
Trim schnitzel; dredge in flour, then in egg, then in crumbs, taking care to cover well.
Stack crumbed schnitzel with greaseproof paper between layers and keep in fridge for 3 hours.
They are better left to stand for a time, but are still just fine cooked straight after crumbing.
Cook in batches in ½ cm of hot clarified butter, or oil. Drain and keep hot in oven.
To serve:
When all the schnitzels are cooked, place on warmed serving platter and squeeze a lemon over, sprinkling randomly with juice.
I served with new potatoes, asparagus and a chiffonnade of lettuce.
The combination of the lightly lemony, crisp schnitzel with a spoonful of brown sauce, a knob of red wine butter and a rich roast tomato very delicious indeed. (separate recipes)
Suggested Wines to go with Today's Recipe
CHIANTI (CLASSICO):
Le Caselle
Costello de Farnetella
CLEARVIEW:
Two Pinnacles
Black Reef Blush
TE MATA:
Woodthorpe Gamay Noir
Woodthorpe Cab/Merlot-Petit Verdot