A schnitzel is a thin slice of meat (or a vegetarian alternative, like cheese) fried in fat. The meat is usually thinned by pounding with a meat tenderizer. Most commonly, the meats are breaded before frying.
Ingredients for 10 portions
| Qty | Unit | Description |
|---|---|---|
| 1.8 | Kg | Pork neck boneless |
| 0.01 | Kg | Salt |
| 0.005 | Kg | Black pepper |
| 0.1 | Kg | Parmesan cheese |
| 0.075 | Kg | Dijon mustard |
| 0.25 | Kg | Eggs |
| 0.5 | Kg | Bread crumbs |
| 0.2 | Kg | Refined flour |
| 0.3 | Kg | Butter |
| 0.15 | Litre | Olive oil |
| 0.7 | Kg | Potatoes wedges |
| 0.4 | Kg | Onions |
| 0.02 | Kg | Chili flakes |
| 0.1 | Kg | Coriander leaves |
| 0.5 | Litre | Cream |
| 0.2 | Kg | Lemon |
| 0.1 | Litre | White wine (local) |
Method
- Place the pork neck slices between a plastic sheet and flatten it with a mallet until 1/2 cm thick
- Marinate the pork in salt pepper, dijon mustard and Parmesan cheese for at least an hour
- Coat the pork with seasoned flour and then dip into beaten eggs and finally coat with breadcrumbs
- Panfry in a mixture of olive oil and butter until golden brown on both sides
- In a seperate pan combine chopped onions, cream, chili flakes, white wine and finely chopped coriander
- Reduce the mixture. Add lemon juice after taking it from the fire.
- Serve the schnitzel with sauce and crisp fried potato wedges