John Myers
Ingredients for 4 servings:
- 4 pork schnitzels
- 300 ml olive oil, virgin
- 50 ml balsamic vinegar
- 20 ml honey
- 50 ml Madeira
- 1 shot of water
- n. B. Salt, preferably smoked
- 3 garlic cloves
- chili flakes
- Pepper, from the mill
- oregano
- marjoram
- Thyme, fresh
- 1 onion(s)
Instructions
Working time approx. 10 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 35 minutes; Total time approx. 1 hour 45 minutes
marinated, without breadcrumbs, eggs and flour
Mix the ingredients for the marinade in a bowl and let it sit for one hour. Wash the pork schnitzels and pat them dry. Then marinate them thoroughly in the marinade and let it sit in the refrigerator for three hours. Mix them again several times. Remove the schnitzels from the marinade and sear them in a pan or on the grill for two minutes on each side, then let them rest for half an hour in a preheated oven at 70°C. They will then be beautifully tender and the honey will give them a lovely dark brown colour. Serve with potatoes, pasta, fries or potato salad. A nice crisp salad also goes well with the dish. I make a nice, robust sauce from the remaining marinade by bringing it to a boil and adding cream, which everyone also enjoys with baguette.
Facebook Comments