Wiener Schnitzel with Bubble & Squeak

Mix these two fantastic dishes to form one mouth-watering one! Video Tutorial included!

Servus everyone!

Yesterday I decided to cook you one of my favourite dishes – Wiener Schnitzel. This dish without a doubt is pretty much everyone’s childhood dish. The English version you could compare this to would perhaps be breaded chicken – however, this is much better!

This dish has been around since 1831, when it was first found in a cookbook from the German cook Katharina Prato, described as ‘breaded veal cutlets’.

There is two different ways of cooking this dish – either with Veal or Pork. Traditionally, the Wiener Schnitzel was made from Veal – to this day this is the most popular version. The Wiener Schnitzel is a pan-fried veal cutlet which has been prepared in breadcrumbs and is typically served with either a normal green, cucumber or potato salad and/or boiled parsley potatoes.

My twist of this dish is the replacement of the side dish of salad or potato and adding a very British dish with it – Bubble & Squeak. Traditionally, Bubble and Squeak was a British breakfast made from boiled potatoes and cabbage, nowadays it is often made from the leftovers from the typical roast dinner or Christmas dinner.

I decided to combine the two together and make my version of these two foods. I can confirm they were delicious together, and I would recommend this recipe to anyone whether young or old, with or without family. I have listed the Ingredients below and attached the video tutorial for those of you who prefer visual tutorials.

The recipe and the method is also attached so you can refer to the ingredients and steps.

Please enjoy and leave any feedback below – I look forward to hearing from you all!

Wiener Schnitzel Recipe

Serves:

4 People

Time:

40mins

Difficulty: Easy

Ingredients:

4 x Veal Cutlets

Salt

Pepper

50g of Butter

For the Coating:

3 eggs

100-150g of plain flour

150g-200g breadcrumbs (I used Paxo Natural Breadcrumbs in blue)

Method:

1. Firstly, use a Meat Tenderizer on all of your veal cutlets to flatten them out, then add salt and pepper on both sides for seasoning.

2. Now, prepare three plates on your kitchen counter. On the first plate add the flour, the second plate/bowl add the mixed eggs (as if you were making scrambled eggs) and lastly use a third plate for the breadcrumbs.

3. Once you have done your setup, take each cutlet individually and start off by turning it in the flour first, then transfer it into the eggs and lastly cover the meat in the breadcrumbs.

4. When you are done covering the veal cutlets, heat a frying pan with the butter – you can use less if you want to, however for best results the Schnitzels should almost be ‘swimming’ in the butter. Keep turning the schnitzels until you get a golden-brown colour – this is your indication of them being finished.

5. Let your meat rest for 5 minutes on a plate on some kitchen roll, to drain the fat. Now serve with the Bubble & Squeak.

Bubble & Squeak Recipe

Ingredients:

500g of leftover or freshly prepared boiled potatoes (cut into chunks)

500g of leftover or freshly prepared cabbage (you can make it with Brussel sprouts if you wish, I chose the more traditional cabbage)

Handful of bacon lardons

Salt

Pepper

Method:

1. Firstly, if you would like to add some bacon, fry some bacon chunks and let them rest once done.

2. Mix the potatoes in a bowl and mash them up. Now mix in the cooked cabbage.

3. Once you have mashed the potatoes and cabbage together add the bacon and mix it all together.

4. If all the ingredients are mixed together well season them, mix again and start forming them into ‘bubble and squeak’ cakes – you may do it differently, but this Is how I did mine. If you have a really sticky mixture use some flour to form the cakes better.

5. Now, add some butter or oil to a pan and slowly fry them to give them a nice golden colour on both sides. This will take about 5 – 8 Minutes.

6. Once finished, serve them with your prepared Schnitzels.

Guten Appetit!

Yours,

SpeckHeim