Crispbread schnitzel with crunchy buttermilk slaw

Crispbread schnitzel with crunchy buttermilk slaw

By
From
Lagom
Serves
2
Photographer
Yuki Sugiura

I have oven-baked these as I find that most appropriate for a lighter everyday meal. However, should you feel like indulging, there is nothing to stop you from pan-frying these in oil and butter, basting frequently, for that authentic, indulgent schnitzel taste.

Ingredients

Quantity Ingredient

For the slaw

Quantity Ingredient
1/2 head white cabbage, thinly sliced
1/2 cucumber, halved lengthways
2 celery sticks, finely sliced
75ml buttermilk
1 tablespoon olive oil
2 tablespoons mayonnaise
1 teaspoon dijon mustard
2 teaspoons apple cider vinegar
1 teaspoon caraway seeds
pinch sugar
1 small bunch parsley, finely chopped

For the schnitzels

Quantity Ingredient
1 egg, beaten
2 tablespoons plain flour
2 crispbreads, blitzed or smashed into a fine crumb
1 lemon, zested, plus juice to serve
1 small bunch chives, finely chopped
2 veal or pork escalopes
oil spray, (best quality available)

Method

  1. To make the slaw, place the cabbage in a large sieve and sprinkle all over with sea salt. Leave for 10 minutes, then shake or brush off any excess salt. Scoop the seeds out of the cucumber and thinly slice. Place in a large bowl with the celery and cabbage. Whisk the buttermilk, olive oil, mayonnaise, Dijon mustard, vinegar and caraway seeds together in a bowl. Season with the sugar, salt and pepper and the chopped parsley. Toss the dressing into the slaw.
  2. Preheat the oven to 200°C and lightly grease a baking sheet with a little oil. Assemble 3 shallow bowls and place the beaten egg in one and the flour in the second. In the third bowl, mix the crispbread crumbs together with the lemon zest, chives and some seasoning. Flatten the escalopes under some baking parchment by bashing with a rolling pin, taking care not to tear. They should be about 5mm thick.
  3. Coat the escalopes with the flour, dip in the egg, then coat with the crumbs. Place on the prepared baking sheet and spritz with a little oil spray. Bake for 20 minutes, flipping halfway through and re-spraying with oil. They should be golden and cooked through. Serve squeezed with lemon juice and with the slaw.
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