You gotta love a good schnitzel .. Not the veggie ones though.. Sorry.. Not even for Christmas..
That soft porky goodness giving way to buttery crunchiness.. Slightly peppery for us.. I remember my gutless taste if a schnitzel in Germany.. Veal I think., wonderful I recall!
And just how blinkin easy huh?
Take some red ticket loin of pork .. beat it with a meat hammer inside a plastic bag , drench it through a burford buff egg that has been whisked and stock powder added for flavour..
I went for a mix of the classic orange crumbs ( I remember father used to do the plaice in them., good memories!).. With panko also.. Added crunch I am reckoning..
Just a single dip .. Then fried in beef dripping and lurpack spray stuff .
Just till golden.. The crumb takes longer than the meat..
Baby new spuds.. Boiled and a bag is salad leaves wilted in a pan above the boiling water.. Seasoned of course plus some unsalted French butter ..
Mixed together.. Crushed up.. This is seriously the best way if eating a whole bag o salad..
Put together and enjoyed ta very muchly !!
Superb supper ., cheap as could be..