Sig's Baked Rolled Schnitzel. Sig's Baked Rolled Schnitzel When I first made it , that how easy it was to put these all in one dish , have a great meal and less washing up. In Australia, I have to slice meat by. This Authentic German Schnitzel Recipe has been passed down for generations.
The breading is very simple, but creates a wonderfully crunch shell around the meat. Schnitzel or şniţel is a popular main course in restaurants, fast food places, and homes across Romania. It is typical of the Austrian / German schnitzel but it can be made with any type of meat or poultry. You can cook Sig's Baked Rolled Schnitzel using 10 ingredients and 5 steps. Here is how you achieve that.
Ingredients of Sig's Baked Rolled Schnitzel
- You need of I loin of pork (filet of pork).
- You need 2 slices of cheese of choice.
- Prepare 1 leaf of sage.
- Prepare 8 slices of very thin pancetta or prosciutto.
- Prepare 1 cup of plain flour.
- You need 2 of eggs.
- You need of Seasoned to taste breadcrumbs.
- Prepare of About 4 tablespoons of olive oil, added slowly.
- It's of I large cauliflower.
- You need 10-12 of potatoes for making a good mash.
This recipe for a type of schnitzel known as pork cordon bleu, or cordon bleu şniţel in Romanian, features pounded pork tenderloin filled with prosciutto or ham and cheese. Growing up, chicken schnitzel was a classic. I decided to make this dish oven-friendly using less oil, and an easier cleanup. This dish tastes great with potato salad, or mashed potatoes and a nice crisp salad.
Sig's Baked Rolled Schnitzel instructions
- Wash the meat under cold water. Tap dry. Cut into 8 thick slices. Bash these until thin and of equal size. Lay half a piece of cheese on 4 slices. Cut thin strips of sage and lay this onto the cheese, too with another slice of pork..
- Take a slice of prosciutto and lay the two slices of meat onto it, then roll them together. Take another slice of the prosciutto and roll over the other way, it does not matter if it not fits completely as it will be covered with the batter..
- Whisk the eggs together and have three dishes big enough to roll your meat parcels in one with flour, one with egg and the other with seasoned breadcrumbs. Once you have rolled the parcels through all three stages repeat. This will give an extra crisp coating..
- Fry the parcels in a little olive oil to crisp them up from all sides. Do not turn to often as they may start flaking off. They do not need to be cooked fully at this stage if you serve them like I do, so set them aside.
- I boil cauliflower until almost tender and I make mash potato from scratch (the packet one does run away as it contains to much moisture) I make a cheese sauce, I divide the cauliflower into quarters. I take large enough oven proof servings dishes and add a portion of cauliflower, meat and mash potato. I bake in oven until cauliflower and potatoes golden brown. The meat will be soft and tender..
Heat oil in a fry pan and brown schnitzel parcels, transfer to a caserole dish. Add remaining oil to pan and cook onion and garlic until soft. Stir in flour, tomatoes and juice, vinegar and seasoning. Bring to boil and pour over schnitzel. Beef schnitzel is just incredibly thin slices of beef, sometimes tenderised. "Schnitzel" is often confused with thin meat that has been tenderised and coated in egg, flour, breadcrumbs, and fried.