Tuesday, April 20, 2010

20100420 Schnitzel a la bordelaise

(SOURCE: Koken & Genieten - Ovenhits special 4)

1 large onions, finely chopped
1 glarlic cloves, thinly sliced
2 tomatoes, finely diced
1 1/2 slices of old white bread, crumbled
handful parsley, finely chopped
1 green onions
4 pork schnitzels (each about 175g)
2 tbsp oil
salt and pepper
1 tsp dried majoraan
grated zest of 1/2 lemon
40g butter

1. Heat oven to 150 degree C. Slightly brown the meat and remove from pan. Season with salt and pepper, and lay the meat in a baking dish.
2. In the hot pan, brown the onions and garlic with the dried herb and lemon zest. Add the butter and tomatoes, and stir and cook for about 5 minutes. Remove from heat, and add chopped parsley and breadcrumbs to the mixture.  Season with sugar, salt and pepper.
3. Spoon the tomato mixture over the schnitzels. Cook the meat in the oven for about 35 minutes. Scatter with green onion rings and chopped parsley before serving.

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