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Schnitzelsemmel
Schnitzelsemmel: Austrian Kaiser roll with a cold breaded pork schnitzel, lettuce and lemon
Austrians setting off on a train journey, a ski day or a building-site shift pack a Schnitzelsemmel: a crisp Kaisersemmel roll holding a cold, golden pork schnitzel (veal for special days), a leaf of lettuce and a squeeze of lemon, sometimes with a smear of mustard or a gherkin. Leftover Sunday schnitzels are made for it. The common mistake is pressing the breadcrumbs on hard; they should sit loosely so they puff up and ripple away from the meat as it fries. Chef's tip: shake the pan constantly while frying so hot fat washes over the top, and the crust soufflés into those famous waves.
- Total time
- 35 min
- Difficulty
- medium
- Serves
- 4
Ingredients
- 4 pork loin escalopesabout 120 g each
- ¾ tsp salt
- ¼ tsp black pepper
- 1 ¾ oz plain flour
- 2 eggs
- ¾ cup sunflower oil or lardfor frying
- 4 leaves butterhead lettuce
- 1 lemoncut into wedges
- 2 tsp mild mustard (optional)
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Method
0/5 doneStep 1: Place 4 pork loin escalopes between baking paper and beat to 4–5 mm thick. Season both sides with ¾ tsp salt and ¼ tsp black pepper.
Step 2: Set out three plates: 1 ¾ oz plain flour, 2 eggs beaten with 1 tbsp water, and 3 ½ oz fine dried breadcrumbs (Semmelbrösel). Coat each escalope in flour, shake off the excess, dip in egg, then lay in the crumbs and just turn it over; don't press.
Step 3: Heat ¾ cup sunflower oil or lard in a wide frying pan over a medium-high heat until a crumb sizzles at once (about 350°F). Fry 2 schnitzels at a time for 2–3 minutes a side, shaking the pan so the fat rolls over the top, until golden and puffed, with the meat cooked through to 145°F and no pink.
10 minStep 4: Drain on kitchen paper and leave to rest and cool completely, about 20 minutes, so the crust stays crisp in the roll.
Step 5: Split 4 Kaiser rolls (Kaisersemmeln), spread with 2 tsp mild mustard if you like, and fill with 4 leaves butterhead lettuce and a schnitzel. Squeeze over juice from 1 lemon and pack a wedge on the side. Wrap and pack with an ice pack; eat within the day.
Nutrition per serving
- Calories
- 640 kcal
- Protein
- 38 g
- Carbs
- 62 g
- Fat
- 26 g
- Fibre
- 3 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does schnitzelsemmel take?
- About 35 minutes in total: 20 minutes to prepare and 15 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- What can I use instead of plain flour?
- Self-raising flour, same amount (then leave out the baking powder).
- What can I use instead of eggs?
- 1 tbsp ground flaxseed + 3 tbsp water per egg, left for 5 minutes (baking only; vegan).
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