Pork Schnitzel and Veggies GF
Growing up with an Austrian father, learning about crumbing and making schnitzel to be a perfect perfectly blonde crumb, light and crispy while ensuring the meat inside was still juicy and soft was a rite of passage. I didn't appreciate it as much until at 17 I travelled with my family to Vienna for a white Christmas with my dad's sister and family. We were so lucky to venture out of Vienna on the Autobahn past Salzburg. After driving at what seemed like scarily unsafe speeds in the snowy low visibility roads, we eventually pulled into a Road Haus for some dinner. The schnitzels were smashed so thin that they were miles bigger than the platters they came on, and then the combination of bean and cabbage sides more pickled than anything I had ever eaten, served with a creamy potato salad. It was all so perfectly balanced against the fried schnitzel and is the food I dream of still to this day! I have never forgotten that meal. This is a tribute to that Christmas meal in Vienna!
Ingredients
Pork Loin Steak, Potato Salad (Salt, Potatoes, Pickles, Eggs, Mayonnaise, Dill, Horseradish, Black pepper), Light Coleslaw Salad (Cabbage, Radish, Red Onion, Meyer lemon, Carrots, Salt, Black pepper), Breadcrumbs (GF), Eggs, Plain flour, Milk, Salt, Black pepper.
Preparation and storage notes
Remove lid and salad before heating. If Frozen, 10 mins in an air fryer at 200C is recommended, otherwise heat in oven at 180 degrees Celsius for 25 mins. If thawed, reduce cook time to 5 mins in the air fryer and 15 mins in the oven.
