Schnitzel Sandwich with Obatzda and Smoked Onions
Serves 8
Ingredients
8 veal or pork loin medallions, pounded out thin, about 2 ounces each
1 cup panko
4 eggs
1 cup flour
salt, pepper, lemon
oil for sauté + 2 Tbsp butter
4 medium onions
1 cup obatzda (specialty Bavarian cheese, use muenster or swiss as a substitute)
8 pretzel rolls
1 head lettuce
Method
1. Bread the veal or pork by dipping first in flour, then in egg, followed by the panko. Put in fridge.
2. Peel the onions and cut into quarters. Boil in salted water for 10 minutes until soft. Transfer to a paper towel, dry off, then place in a table top smoker for 5 minutes until they are nice and smoky. Cool.
3. In a large skillet, heat pan and fry the schnitzels, both sides about 3 minutes each until perfectly golden. At the end, add butter and squeeze lemon over. Season right then. Transfer to a draining rack.
4. Meanwhile, cut the pretzel roll and layer with lettuce leaf, a good scoop of obatzda and some of the onions. Put the schnitzel in the center and eat right away with cucumber salad and Oktoberfest Beer!
(Copyright (c) 2015 Sunbeam Television. All Rights Reserved. This material may not be published, broadcast, rewritten, or redistributed.)