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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