Ingredients
| 400g rye bread | |
| ½ cup flour | |
| 1 teaspoon salt | |
| 1 teaspoon pepper | |
| 2 eggs | |
| 1 tablespoon milk | |
| 450g schnitzel, cut in half | |
| 40g butter | |
| 5 tablespoons oil | |
| 1 small cauliflower | |
| ½ cup sour cream | |
| 100g tasty cheese, grated | |
| 1 teaspoon caraway seeds, toasted and ground | |
| ½ cup sauerkraut | |
| 1 cup flat-leafed parsley |
I remember liking beef schnitzel as a small (and obviously very cheeky) kid, but my father likes to remind me of the time I informed my mother, “I don’t call this schnitzel, I call it shit-zel!” Well, I definitely love it now, but it’s quite time consuming to fry on the stove top; oven baking simplifies this. I have used rye bread for crumb in a nod to the Reuben sandwich, but you could use panko if you like.
Instructions
| 1. | Heat the oven to 160°C. |
| 2. | Slice the crusts off bread and cut into chunks. |
| 3. | Put in a food processor and process to a fine crumb. |
| 4. | Arrange on a baking tray and bake for 15 minutes, stirring once, then cool. |
| 5. | If you like a finer crumb, you can process again once cool. |
| 6. | Pour into a shallow dish and set aside. |
| 7. | Raise the oven temperature to 220°C. |
| 8. | Mix together the flour, salt and pepper in a shallow dish and set aside. |
| 9. | Beat the eggs and milk together in a shallow dish. |
| 10. | Dip the schnitzels in the flour mix, then egg, then crumb and set aside. |
| 11. | Put the butter and oil in a baking dish that will fit the schnitzels fairly snugly in an even flat layer, and place in the oven for 3-4 minutes to melt the butter and get it sizzling. |
| 12. | Holding the schnitzel with tongs, quickly dip one side into the hot oil then the other and place in the dish. |
| 13. | Bake for 5 minutes, turn over and cook a further 5 minutes. |
| 14. | Cut the cauliflower into florets and steam for 10 minutes. |
| 15. | Put in a food processor and blend with the sour cream and a little milk or water if necessary. |
| 16. | Finally pulse in the cheese and half the caraway seeds. |
| 17. | Serve sprinkled with the remaining caraway seeds. |
| 18. | Combine the sauerkraut and parsley and serve with the schnitzel and cauliflower. |
Recipes & Food Styling Fiona Smith / Photography Aaron McLean / Styling Fiona Lascelles
Fabric background, Ink by Emma Hayes
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