John Myers
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Schnitzel (filled) with Chestnut and Chestnut Breading
The perfect schnitzel (filled) with chestnut and chestnut breading à la biggi recipe with a picture and simple step-by-step instructions.
flesh
- 3 piece Butterfly schnitzel
- 3 slightly thicker slices Boiled ham
- 6 wafer-thin slices Camenbert mild
- 6 wafer-thin slices Cucumber fresh
Spices and breading
- 2 piece Beaten egg
- Pepper salt
- 2 piece Zwieback
- 1 Handful Corne Flake`s
- 30 Grief Chestnut flour
Vegetable platter
- 2 Micro-incised Red onion
- 1 piece Kohlrabi fresh
- 1 piece Eggplant fresh
- 1 piece Parsnip fresh
- 1 piece Red peppers
- 0,5 piece Cucumber fresh
- 0,5 piece Seasoned butter (in my KB)
Spices on a vegetable platter
- 2 Piece toe Black garlic
- Fennel seeds
- Rosemary
- Lemon thyme
- Lemon
- Gray sea salt
- Black pepper from the mill
- Clarified butter
- You start the pre-cut butterfly schnitzel v. Piggy (you can also use great poultry meat) to season with pepper and salt. Then they cut all the vegetable ingredients into bite-sized pieces.
- Now make the breading. For this, chestnut flour with rusks and cornflakes are ground into a nice consistency. Beat the eggs with a dash of mineral water, pepper and salt until frothy.
- Now alternate the schnitzel with the appropriate filling – fold it over and fix it with a toothpick. Now turn evenly in first egg and then breading mixture. Let sit for a few minutes and then repeat the process again.
- In a pan, heat the seasoned butter from my KB under the link >>>>> Magic – Würz – Butter a`la Biggi >>>>> and fry the schnitzel evenly until they are golden brown.
- In the meantime, all the ingredients for the vegetable side dish are cooked on a platter. Start by sweating the onion and garlic. Then add the vegetables one after the other according to the cooking time.
- That’s it – after 30 minutes your food is ready to eat.
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