John Myers
Red Wine Schnitzel
The perfect red wine schnitzel recipe with a picture and simple step-by-step instructions.
- 4 Thin pork schnitzel, approx. 150 g each
- 3 tbsp Cooking oil
- 1 tsp Dried marjoram
- Salt pepper
- 3 Onions
- 300 g Noodles of your choice, bunched noodles or small mussel noodles
- 1 tbsp Tomato paste
- 200 ml Red wine, e.g. Bordeaux
- 400 ml Vegetable broth
- 0,5 bunch Parsley
- 40 g Butter
- 2 tsp Food starch
- Sugar
- Wash the meat and pat dry, cut in halves or thirds depending on the size. Combine the oil and marjoram, season with salt and pepper. Place the schnitzel on a large plate and pour the marinade over it, set aside. Peel the onions and cut into fine rings.
- Cook the pasta in salted boiling water according to the instructions on the packet. Heat an appropriately sized pan without fat. Fry the schnitzel with the marinade in portions for 1-2 minutes on each side and remove. Fry the onion rings in the hot frying fat, turning for 2-3 minutes. Stir in tomato paste and sweat for approx. 1 minute, deglaze with red wine and stock. Let it simmer uncovered for about 5 minutes.
- Pluck the parsley leaves and chop finely. Drain the pasta and return to the saucepan with the butter. Melt the butter, add parsley. Swirl the pasta and season with pepper.
- Mix the starch with a little water and use it to bind the simmering stock. Season the sauce with salt, pepper and sugar. Put the meat in the sauce and simmer gently for 2-3 minutes. Arrange pasta, meat and sauce on plates and serve.
- Mixed green salad tastes good with it.
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