My mum has been making this for me since I was small and I often requested it for my birthday dinner. It brings back happy memories and why mum is so special. The sauce sounds odd but tastes amazing especially if you like slightly tangy food.
Ingredients
| 2 cans | Eggs |
| 50 g | Butter |
| 500 g | Beef schnitzel (Main) |
| ⅓ cup | Malt vinegar |
| ¾ cup | Milk |
| ¾ cup | Standard flour |
AdvertisementAdvertise with NZME.
Directions
- Preheat over at 150 C. Season flour (salt & pepper) and place on dinner plate. In a bowl whisk the eggs. In a measuring cup add the milk and then the malt vinegar. If you like tangy you can add more vinegar either now or later when cooking sauce. The vinegar splits the milk and looks rather Ugly but that is okay. Cut schnitzel in half if quite large. Dip the schnitzel into the egg and then into the flour. Ensure both sides are covered.
- In a fry pan on the stove heat about a 1/4 of the butter on a medium to high heat being careful not to burn the butter. You can add a little oil to stop this happening. Depending on size of fry pan you should be able to add 2-3 pieces of meat at a time. Cook for about 2 minutes on each side then place in oven proof dish and once all the meat has been cooked place into preheated oven.
- Reduce fry pan heat slightly and add leftover egg and flour mixture to pan scrapping the bottom of the fry pan as you stir it around. Once it has gently browned add milk/vinegar mix and stir until darkened and thickened. Taste the sauce and this is when you can add more vinegar, milk or salt and pepper if you wish. Poor the sauce over the meat and return to the oven for about 5 mins. Best served with mashed potato and your favorite vegetables, I like it with peas and baby carrots. Enjoy!
