schnitzel sambo

There's nothing like a schnitzel sandwich. Or a Shnitty, as we call it. Using really nice bread, like Sonoma sourdough makes it even more special, or slightly less Aussie-bistro-pub.

Perfect Friday night fodder.


Ingredients 
(serves 4)

4 cups fresh breadcrumbs
1/3 cup chopped chives
2tbs grated lemon rind
4 thin veal schnitzel steaks
Plain flour, for dusting
2 eggs, lightly beaten
Vegetable oil, for frying
8 slices of bread i.e. sourdough
Mayonaise
2 tomatos, sliced
4 slices tinned beetroot
4 rashers of bacon
Handful of rocket leaves

Method 


1/ To make the schnitzel, place the breadcrumbs, chives, lemon rind, salt and pepper in a bowl and mix well

2/ Dust the veal in flour, dip in the egg an press into the crumb mixture

3/ Heat 1cm of oil in a large fry pan over high heat. Cook the schnitzels for 1minute each side or until golden and crisp. Drain well on absorbent paper. (pop in the oven if you need to keep them warm/crisp while preparing sandwich)

4/ To prepare sandwich, lightly fry the bacon in the frying pan until crisp. Layer the bread with mayonnaise, tomato, bacon, rocket.

5/ Remove the schnitzel from the oven, cut into thirds and complete the sandwich