in Italy

Trieste braised schnitzel

updated

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Ingredients for 4 servings:

  • 4 pork schnitzels
  • 60 g dried meat
  • 3 onions
  • 4 tomatoes
  • 1 bell pepper(s), green
  • ½ can mushrooms, or about 300 g fresh
  • 1 tsp broth, granulated
  • 1 cup sour cream, as desired
  • Flour
  • Salt
  • oil

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Season the schnitzel with salt and pepper, then coat in flour, brown on both sides, remove from the pan, and place in a greased baking dish. Dice the jerked beef and onions and fry in a little oil, then add to the schnitzel. Peel the tomatoes and cut into eighths. Cut the bell pepper into strips. Slice the fresh mushrooms and fry lightly (canned mushrooms don’t need to be fried). Add the tomatoes, bell pepper, and mushrooms to the baking dish. Braise in the oven at 200-220°C for about 45 minutes. Stir in 1 teaspoon of granulated stock and sour cream, if desired. This goes well with rice.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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