Monday, 8 March 2010
Recipe - Pork Schnitzel with Lemon and Parsley butter
Schnitzels have always been a big favourite of mine, I just don't cook them often enough. To remedy that I made myself some schnitzely goodness the other night.
If you got the base recipe you can make schnitzels out of quite a lot of different meats and cuts. I've always, probably incorrectly, seen schnitztels as something from Austria/Germany but I know there are quite a lot of local variations of this around the world. The Americans got their Chicken Fried Steak, there's the Chicken Milanese from Italy and so on.
This recipe is fairly basic but you can freestyle it to your hearts content, why not add some grated parmesan to the breadcrumbs to create a bit more of a adventourous flavour?
Traditionally, at least in my tradition, you get lemon wedges to squeeze over your schnitzels. I decided to do something a little bit different from that - a lemony spice butter. Spice butters is a good way of using up leftover herbs and they can be freestyled like crazy. I'm sure there's a limit as to how long you can keep them in the freezer but mine rarely last very long in the freezer. To follow my own trend I'm not giving any exact measurements for the spice butter, use your own preferences and freestyle it until you like the flavour.
Time to head for the recipe...
Ingredients (serves 4)
Finely chopped parsley
Grated lemon rind
4 loin steaks, fat removed
For the spice butter, just stir all the ingredients together in a small bowl and test the proportions/seasoning until you're happy. Either chill in the bowl or put the butter on some cling film and roll into a log that you either chill or put in a freezer.
Mix the salt and pepper with the flour on one plate, put the beaten egg on another and finally the breadcrumbs on a third.
Beat the loin steaks with a mallet (or some other suitable implement) until they are evenly thick, about 3 - 5 mm.
Create the coating by doing the following for each one of the loin steaks: Dredge them in the butter, dip them in the eggs and then finally into the breadcrumbs. Push them into the breadcrumbs quite hard to make sure to get them to stick.
You can now let them sit on a plate in the fridge for a little while to 'firm up' a bit.
Heat the butter in a pan on medium heat and fry the schnitzels for 2 - 3 minutes on each side or until cooked.
Serve with new potatoes, peas and a creamy mushroom sauce.