John Myers
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Onion Schnitzel with Butter Brussels Sprouts
The perfect onion schnitzel with butter brussels sprouts recipe with a picture and simple step-by-step instructions.
Onion Schnitzel:
- 2 Onions
- 3 tablespoon Extra virgin olive oil
- Salt and pepper
- 1 teaspoon Soy sauce dark
- 2 small Schnitzel
- 2 tablespoon Flour
- 1 Egg, crushed
- 2 tablespoon Breadcrumbs
Brussels sprouts:
- 500 g Brussels sprouts fresh
- 1 liter Boiling water
- 2 teaspoon Salt
- 30 g Branded butter
- Peel the onions, cut in half and then cut into small slices; Heat a tablespoon of oil in a pan and fry the onions until golden brown, turning them occasionally. Slide onto a plate, season with pepper, salt and soy sauce and set aside.
- Flatten the schnitzel a little, season with salt and pepper and then turn in flour. Knock off excess flour and pull the pieces through the beaten egg and bread with the breadcrumbs. Lightly press the breading so that it adheres better to the meat.
- Put the remaining oil in the pan and fry the schnitzel on each side until golden brown. When the desired color is achieved, return the onions to the pan. They should just get hot again here.
- Place the cleaned Brussels sprouts with the salt in boiling water and cook for 8 to 10 minutes, depending on the size of the florets, then place in a sieve to drain. Fry 30 grams of butter with a pinch of salt in the empty saucepan until the butter begins to brown. Now immediately toss the florets in the butter and remove from the stove.
- Arrange the schnitzel topped with the onions on plates and add the Brussels sprouts. I served small potatoes with a little frying fat from the pan.
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