John Myers
Chili Schnitzel
The perfect chili schnitzel recipe with a picture and simple step-by-step instructions.
- 2 NS. Pork schnitzel
- Salt and pepper
- 2 tbsp Flour
- 1 Pc. Egg
- 50 g Breadcrumbs
- 2 tbsp Butter
- 1 Pc. Red chilli pepper
- 150 ml White wine
- 1 bunch Spring onions fresh
- 100 ml Cream 10% fat
- 2 tbsp Clarified butter
- 1 tbsp Chilli flakes
- Knock the schnitzel flat under foil and season with salt and pepper. Divide the flour and whisked egg and breadcrumbs on 3 different plates. Turn the schnitzel one after the other in flour, egg and breadcrumbs. Heat the butter in a pan and the schnitzel in it from both sides Fry for 4-5 minutes until the breading is golden brown. For the chilli sauce: Wash the spring onions and cut into strips, wash the chilli pepper in half, remove the core and cut into small pieces. Heat the butter lard in a pan, sauté the spring onions and chilli pepper. Pour in the wine and cream and simmer for 6-7 minutes, with salt and pepper to taste and mix in the chilli flakes. Arrange with the schnitzel and serve with oven croquettes.
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