Radio New Zealand - Te Reo Irirangi o Aotearoa

Weiner Schnitzel

Chef: Richard Till as heard on Nine To Noon Monday 14 November 2005

Tags: meat, main course, schnitzel

Ingredients - Crumb

Put the following into a food processor

• 8 Slices white bread.
• ¼ red onion
• 3 Tbl dried oregano
• 1 clove garlic
• 1 Cup dried bread crumbs (or use another 8 slices of white bread but allow to dry on the bench overnight, or in an oven before processing)

Process all together to a fine crumb.

Method

Crumbing process:

Three bowls: one with crumbs, one with seasoned flour and one with 2 eggs beaten with ¼ cup milk, 2 tsp mustard powder, salt, pepper.

Trim schnitzel; dredge in flour, then in egg, then in crumbs, taking care to cover well.

Stack crumbed schnitzel with greaseproof paper between layers and keep in fridge for 3 hours.

They are better left to stand for a time, but are still just fine cooked straight after crumbing.

Cook in batches in ½ cm of hot clarified butter, or oil. Drain and keep hot in oven.

To serve:

When all the schnitzels are cooked, place on warmed serving platter and squeeze a lemon over, sprinkling randomly with juice.

I served with new potatoes, asparagus and a chiffonnade of lettuce.

The combination of the lightly lemony, crisp schnitzel with a spoonful of brown sauce, a knob of red wine butter and a rich roast tomato very delicious indeed. (separate recipes)

Suggested Wines to go with Today's Recipe

CHIANTI (CLASSICO):

Le Caselle

Costello de Farnetella

CLEARVIEW:

Two Pinnacles

Black Reef Blush

TE MATA:

Woodthorpe Gamay Noir

Woodthorpe Cab/Merlot-Petit Verdot