John Myers
Contents
show
Wiener Schnitzel from Pork with Fried Onions
The perfect wiener schnitzel from pork with fried onions recipe with a picture and simple step-by-step instructions.
- 2 Wiener schnitzel from pork à 150 g (par-fried and frozen)
- 1 arc Parchment paper
- 2 big pinches Coarse sea salt from the mill
- 300 g Onions
- 1 tsp Sweet paprika
- 1 tsp Flour
- 1 Cup Sunflower oil
- Paper towels
- 2 Discs Farmers bread
- 2 tbsp Mayonnaise
- 10 Mini date tomatoes
- Lemon
Schnitzel:
- Preheat the oven (fan oven) to 180 ° C. Place the frozen schnitzel on a baking tray lined with baking paper and bake for about 20-25 minutes until golden-brown. When serving, season with a big pinch of coarse sea salt from the mill.
Roasted onions:
- Peel the onions, cut into slices and assemble into onion rings. Turn the onion rings in flour (1 teaspoon) and sweet paprika (1 teaspoon). Fry / deep-fry in a pan with plenty of hot sunflower oil (1 cup) and degrease on kitchen paper.
Serve:
- Brush each of the farmer’s breads with mayonnaise (1 tbsp), place the schnitzel on top and serve with the fried onions and mini date tomatoes, garnished with a lemon wedge.
Facebook Comments