Wiener Schnitzel Freddy Art

Yesterday Jenny had the day off. A big treat for us as normally Jenny works on Sundays. We decided to have a spring clean and sort out our lives a bit as they have been pretty hectic as of late. I also thought we should try to expand our repetoire of recipes and decided we would try to make some schnitzel... one of my favourites. Jamie has a pretty good recipe in his book Cook so this basically follows his ideas but with a few of my own twists.

Ingredients (serves 2):

Pork escalopes... I just used some pork loin steaks I found in the shops and then beat them heavily with a rolling pin.
Bread crumbs
1 Beaten Egg
Flour
Salt and pepper
Olive oil
Butter
Half an orange (juice and zest)
50g sugar
1/4 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp cloves
3 apples peeled and diced (1 cooking, 2 eating)
Water cress
lemon wedges


Directions:

First make the apple sauce that goes with the schnitzel. Add the juice and zest of half an orange to a suacepan with a knob of butter. Melt the butter slowly and add the sugar and spices. Mix together. Once the butter starts to foam add the peeled and diced apples. Stick the lid on the pan and leave to simmer slowly until the apples become mushy (20 mins). To help it along you can smush the apples with a wodden spoon every once in a while.

Once that is going hammer the pork with a tenderising type hammer or rolling pin or heavy frying pan so they are about .5 cm thick (pretty thin). Then get four large plates (I realise this makes a lot of washing up but its the best way to do it... trust me. Salt and pepper on one plate. Flour on the next. Egg on the third. And bread crumbs on the last. Then take the flattened pork steaks and dip them in each plate and pat them a bit on both sides. So pretty simple really. Once they are breaded you can put them to the side until they are ready to be fried. That too is simple, just add a couple of glugs of olive oil to a hot frying pan. Add the schnitzels. Fry for a few mins on both sides. Serve on with apple sauce, some water cress to garnish, and lemon wedges. MmmMmmMmm.

I think a good addition might also be to have a cold cucumber salad on the side. Im not exactly sure what form this will take but I think it will involve cucumber strips (acheived by peeling the cucumber into strips), some salt and pepper, perhaps some dill and/or parsley, and finally some white wine vinegar. And then into the fridge (or freezer if you are running late).


Enjoy! xy