Vienna Schnitzel Tyrolienne
Ingredients (4 portions)
- 4 pork or beef leg schnitzels
- 150g approx of breadcrumbs
- 100g approx of flour, seasoned with salt & pepper
- 2 eggs, beaten
- 50ml oil
- 30g butter
- lemon wedges
- capers
Tyrolienne Sauce
- 1 tbs lemon juice
- 1 finely chopped shallots or onion
- 20g butter
- 2 x tomato Concassee (blanched, peeled and diced)
- 200ml mayonnaise
- chopped parsley, tarragon and chervil
Method
- Get your butcher to cut and flatten the pork or beef steaks. *Traditionally they would use Veal.
- Dip in flour and dust off excess.
- Place into beaten egg and coat with breadcrumbs.
- Heat the oil and butter in a large frying pan and cook schnitzel gently until golden brown on both sides.
- Drain well on absorbent kitchen paper.
- For the sauce, sweat the shallots in butter and cool.
- Place in a bowl and mix with the diced tomato flesh, chopped herbs and Mayonnaise.
- Serve schnitzels with lemon wedges, Tyrolienne Sauce and a sprinkle of capers