Pairs well with Hand-made Schnitzel with Kataifi Crust
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Hand-made Schnitzel with Kataifi Crust
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A Greek-inspired hand-made pork schnitzel coated with crispy kataifi pastry, marinated with apple cider vinegar for juiciness, served with mashed potatoes and a fresh tomato, basil, and mozzarella salad.
00:20:00 total
Serves 4
medium
Main Various
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Ingredients
- hand-made schnitzels - 2000 g (four pieces, 500 g each)
- kataifi sheet - 300 g (shredded and cut into pieces)
- apple cider vinegar - 2 tablespoons + extra for serving (for marinating and serving)
- all-purpose flour - 100 g (with salt added)
- medium eggs - 3-4 (for coating, 3 to 4 depending on schnitzel thickness)
- mustard - 1 tablespoon (to add to eggs for thicker crust)
- dried oregano - 1 tablespoon (added to egg mixture)
- salt - to taste (added to meat, flour, and eggs)
- black pepper - to taste (freshly ground, added to eggs and for serving)
- sunflower oil - 1 liter (for frying)
- potatoes - watch the video to see (for mashed potatoes side)
- tomatoes - watch the video to see (for salad, chopped)
- fresh basil - watch the video to see (chopped for salad and garnish)
- olive oil - about 1 tablespoon (for salad dressing)
- mozzarella cheese - watch the video to see (for salad, cut into pieces)
Instructions
- Marinate the Schnitzels: Place the hand-made schnitzels on a plate. Add 2 tablespoons of apple cider vinegar and salt. Mix well with your hands to soften and flavor the meat.
- Prepare the Flour and Kataifi: Add salt to the all-purpose flour and place it in a shallow pan. Cut the kataifi sheets into manageable pieces and spread them on a baking sheet.
- Prepare the Egg Mixture: Break 3 to 4 eggs into a bowl depending on schnitzel thickness. Add 1 tablespoon mustard, salt, pepper, and 1 tablespoon dried oregano. Whisk to combine.
- Coat the Schnitzels: Dip each schnitzel first in the salted flour, then in the egg mixture, and finally press into the kataifi to coat evenly. Make sure the kataifi sticks well to avoid burning during frying.
- Fry the Schnitzels: Heat sunflower oil in a frying pan over high heat. Fry the schnitzels in pairs, cooking each side until golden and crispy, about 2-3 minutes per side depending on thickness. Remove and drain on absorbent paper.
- Prepare Mashed Potatoes: Cook and mash potatoes with minimal butter for a light puree. Season to taste.
- Make the Tomato Salad: Chop tomatoes and place in a bowl. Add apple cider vinegar, salt, chopped fresh basil, and olive oil. Mix gently. Add pieces of fresh mozzarella cheese and combine.
- Serve: Plate the schnitzels with mashed potatoes and tomato salad on the side. Garnish with fresh basil leaves and freshly ground black pepper.
