John Myers
Pork Salmon Schnitzel with Black Salsify
The perfect pork salmon schnitzel with black salsify recipe with a picture and simple step-by-step instructions.
- 2 Discs Pork salmon / schnitzel
- 5 Pc. Salsify fresh
- 1 tbsp Oil
- 1 Tomato
- Butter
- Mustard hot
- Salt pepper
- Breadcrumbs
- 1 Pc. Egg whisked
- Grana Padano Parmesan, grated
- Vinegar / lemon juice
- Parsely
- Plate the schnitzel from pork salmon (from the butcher) between household foil. Salt and pepper and brush one side with mustard. Then bread with egg and breadcrumbs as usual. Fry both sides in oil with butter for about 10 minutes until golden brown.
- Peel the black salsify (see my recipe: salsify). To do this, acidify the washing water a little (does not stick so well). Cook in salted water for about 15 minutes. Halve the amount.
- Bread half of the black salsify with the Parmesan (just roll in the cheese) and fry in butter. Make sure to use low heat, as Parmesan burns quickly. Just cook the other salsify.
- If you want, you can add brown butter or a sauce. We didn’t need that.
- At and there were boiled potatoes.
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