Schnitzel with wine sauce


Ingredients 19
Servings 5
Time

Ingredients

  • 5
    pork or turkey schnitzels, gently flattened with a meat mallet
  • salt and pepper
  • 60
    g
    fresh breadcrumbs
  • 50
    g
    ground almonds (optional)
  • 80
    ml
    parsley, finely chopped
  • 1
    ml
    dried thyme
  • 1
    clove garlic, finely crushed
  • 30
    g
    cake flour
  • 2
    extra-large eggs, whisked
  • oil for frying
  • SAUCE
  • 125
    ml
    cream
  • 125
    ml
    milk
  • 15
    ml
    brandy
  • 125
    ml
    white wine
  • 15
    ml
    sugar
  • 5
    ml
    mustard powder
  • salt and pepper to taste
  • 7
    ml
    cornflour
 

Method

 
Lightly season both sides of the schnitzels with salt and pepper. Mix the breadcrumbs, ground almonds, parsley, thyme and garlic on a large platter. Roll each schnitzel in the cake flour, dip it in the whisked egg and finally roll it in the breadcrumb mixture. Chill for about 1 hour. Fry in hot oil until both sides are browned. Do not overcook or the schnitzels will become dry and tough. Place on a hot serving platter and serve with the following sauce: In a saucepan, blend all the ingredients for the sauce, except the cornflour. Bring to the boil, reduce the heat and simmer until the sauce has reduced slightly. Blend the cornflour with a little water to form a smooth paste. Add to the sauce and simmer until the sauce comes to the boil and thickens. Stir continuously. Serve with the schnitzels.
 

Read more on: shallow-fry
 

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