Two classic recipes that are both economical and easily elevated with a cheffy twist or two
Chicken schnitzel with fried egg, garlic butter and creamed leeks; Scandinavian meatballs with pickled cucumber and dill. Photograph Harry Weir
I would tend to agree with him. There will always be a time and place for world class, authentic cuisine. But this is why we pay big money to go to restaurants. When feeding the masses at home, stick with these interpretations for delicious, practical cooking. The schnitzel is a traditional dish with its roots in German and Austrian cuisine that has travelled around the world. It involves pounding a meat, usually poultry or pork, and covering in breadcrumbs before slowly frying in butter. Apart from the obvious positives of frying meat in butter, the process of lightly pounding and crumbing a meat offers more bang for your buck without compromising on flavour.This recipe includes a simple fried egg and some garlic butter .
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