Schnitzel: Aussie Classic, European Roots
Is it Australian? Is it German? Who cares when it’s crispy, golden and delicious?
Made a schnitzel for dinner tonight, an absolute Aussie pub classic, but paired it with a very European-style potato salad. And really, nothing beats a chicken breast wrapped in a properly crisp breadcrumb coating.
Schnitzel is simple, but a few little things make a huge difference. I seasoned the panko with garlic powder, onion powder and oregano, as well as seasoning the chicken itself. Then came the therapeutic part: taking out the day’s frustrations with a rolling pin and flattening the chicken to an even thickness! A standard flour, egg and breadcrumb dredge, then shallow fried until golden and crispy without taking it into burnt territory.
For the side, I made a simple potato salad with red onion, cucumber and heaps of dill. The dressing was just mayo, mustard and red wine vinegar, loosened with a little water so it coated everything without becoming too heavy.
Crispy schnitzel, creamy but fresh potato salad, plenty of dill. Nothing revolutionary, just one of those dinners that absolutely hits the spot.
And yes, I’d happily call this Australian-German diplomatic relations at their finest!
LYM🦩
