A
Wiener Schnitzel That Has Great Mediterranean Flavours
The wiener
schnitzel
recipe is a great classic, but our version has lots of Mediterranean
influences.
Tender, pork fillet/tenderloin escalopes that have a crunchy herb and
spice coating served with our own fresh
tomato sauce.
Give them a try, you won't regret it!
Eat as soon as they are cooked or they will loose their gorgeous
crispness.
You can use chicken breast fillets instead of pork with just as good
results.
Why not include this in your own Mediterranean diet it's healthy and
full of goodness.
Eat well - feel full and satisfied and lose those excess pounds without
undue effort.
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Wiener
Schnitzel Recipe Ingredients for Four People
2
large pork tenderloins, trimmed of all fat
and sinews, each cut into 4 escalopes and pounded to 1/4 inch thick
with the flat side of a meat hammer (between 2 pieces of cling film
works well)
3
large eggs lightly beaten seasoned with salt
and ground black pepper to taste
4ozs/125g flour
6ozs/175g fine breadcrumbs (we make our own
with wholemeal bread but that is optional) mixed together with 1/2
teaspoon cumin, 1/4 teaspoon chilli powder and 1 teaspoon
herbs de provence
3-4 tablespoons extra virgen olive oil for
frying (its
important that the pork has sufficient oil to fry evenly in without the
pan
becoming too dry).
Then evenly coat each of them with
the egg, and finish by rolling them in the breadcrumb mixture until
completely and evenly covered.
In a large non stick fry pan, heat
the olive
oil
over medium to high heat.
Add the escalopes and cook for 2 1/2 minutes
on the first side, turn over and cook for 2 1/2 minutes on the second
side. Be very careful not to burn them, if necessary turn down the heat
to medium.
Arrange on plates and garnish with lemon wedges.
If you like you can pour a little hot melted
butter over as you serve them, and a little of our fresh tomato sauce on the side.
New! Comments
Have your say about what you just read! Leave me a comment or ask a culinary question in the box below.
The wiener
schnitzel
recipe is a great classic, but our version has lots of Mediterranean
influences. 
New! Comments
Have your say about what you just read! Leave me a comment or ask a culinary question in the box below.