Tuesday, July 12, 2011

That's Not How My Mum Makes It

Cook Meter: Amateur
Cost Meter:  $


Crumbed schnitzel (when made by my mother) was always served with coleslaw and chips. It was confirmed by the fact that they made it like that on MasterChef last year or so I thought. I went to a friend's house and they served it with mash and vegies. It felt wrong, it didn't taste wrong, but I felt like I was cheating on the cooking gods and they were about to strike me down. "How dare you serve your Schnitzel with anything other than Coleslaw and chips!" they boomed at me, "May your next cake be struck down with pancake syndrome".

Do you have those recipes, cooked exactly like your Mum does. A recipe that you NEVER question or experiment with? Technicially, Mum if you're reading this you're right, your recipe was always beef schnitzel, but to me a schnitz is a schnitz.

If you do have one of these types of recipes, send them in. I really NEED some readers recipes to post and this lack of love is making me feel sad.

Pork Schnitzel with Coleslaw and Chips

Ingredients

1 egg, whisked
Flour
2 x Pork Schnitzel
Homemade breadcrumbs or if you're lazy, Panko breadcrumbs (its like pastry crumbs they are delicious)
Your choice of dried or fresh herbs

Coleslaw (the most underrated and cheapest salad in the world)

Quarter cabbage
1/2 red onion
1 carrot
Coleslaw dressing

Frozen Chips

Method:

1. Follow the instructions on the packet for your frozen chips, it will take approx 10 minutes to make the pork then coleslaw and cook it.

2. Get a meat mallet and flatten your pork so that it is the same thickness all over, this helps it to cook evenly, plus bashing the crap out of something always makes me feel better.



3. Create your crumbing station. In a plastic bag place your flour and Schnitzel and shake.

4.  Brush off the excess flour and dip in the whisked egg mixture.

5. Lay the pork in a mixture of herbs and breadcrumbs and press, then turn over and repeat.  I also press on a few more breadcrumbs to get a crispier coating.  Set aside.

6. Slice a the cabbage and red onion finely and then grate the carrot and mix in a bowl. Add coleslaw dressing.



7. Heat in a frypan a small amount of oil and butter and cook the Schitzel for about 2 minutes on either side until golden brown.

3 comments:

  1. The pork industry defends horrendous cruelty to animals -- factory farmers keep breeding pigs locked in two-foot-wide crates where the pigs can’t even turn around for nearly their entire lives. Eight states have passed laws against this type of animal abuse, yet groups like the National Pork Producers Council still support it.

    More info at this link: http://www.humanesociety.org/news/press_releases/2010/12/smithfield_pigs_121510.html

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  2. Mmmm schitzel ! I feel good when I bash the crap out of things too Mel a certain pig activist maybe!

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  3. mmm, I can just imagine what Dads wild pork, caught from out the back would taste like doing it this way....YUMMY!
    Chloe

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