Jun 16 2008
Susanne’s Snickersnee Schnitzel
A schnitzel is such a delicious little treat, it will keep you wanting more long after the last morsel has left the plate for the inside of your stomach. It is also a great way to put an easy spin on a boring piece of meat, and a sure way of impressing whoever you want to impress with your cooking skills. I made mine from pork (no surprise there ay) and will gladly share my method:
The basics for two:
- 2 pork chops, boneless (why not use the bones to make sauce?)
- 1 egg, lightly beaten
- salt and pepper
- 2 dl flour
- 0,5 dl bread crumbs and 1,5 dl sesame seeds, mixed
whatever spices you like, for example:
- 3 cloves garlic, crushed
- finely grated ginger
and some fillings:
- 6 slices Jarlsberg
- 3 slices bacon, halved and cooked
- 4 asparagus heads, quickly seared in butter
Here’s how you do it.
First for the fun/loud part: You have to beat the meat until it’s very thin, only about 2 mm thick. I found that my littelest saucepan did the job nicely.
Then rub the meat with salt, pepper and the spices, and place the fillings on one half of the pieces of meat, and fold over.
Place a large skillet on a meduim-high heat with butter or margarine for cooking the meat.
Put the schnitzels through the Schnitzel-carousel:
- dip them in the flour, covering them lightly all over
- then into the egg, again making sure they’re well covered
- lastly, dip the schnitzels in the mix of bread crumbs and sesame seeds.
then — into the frying pan!
Cook them for a few minutes on each side, until they turn golden brown and delicious and the cheese is melted.
Serve with a fresh salad, or potatoes, or couscous. Whatever you like!
