Schweineschnitzel von Corner 75 mit Nokedli und Rahmspinat

Zutaten

• 500 gm milk bread (about 1 1/2 loaves), crust trimmed and coarsely torn
• 4 150gm pork loin steaks, trimmed of fat and sinew
• Seasoned plain flour, for dusting
• 2 eggs, lightly beaten for eggwash
• Neutral-flavoured oil, for shallow-frying
• 80 gm unsalted butter, chopped
• Freshly grated nutmeg, to taste
• Lemon wedges, to serve
• NOKEDLI BATTER
• 4 eggs
• 240 ml milk
• 320 gm plain flour
• CREAMED SPINACH
• 200 ml pouring cream
• 40 gm unsalted butter
• 1 onion, thinly sliced
• 150 ml chicken stock
• 250 gm baby spinach

Zubereitung

1. 1

   1: Preheat oven to 100°C fan-forced. Place bread in a food processor and process until coarse breadcrumbs form. Spread over a large oven tray lined with baking paper and bake until dry but not coloured (25-30 minutes). Cool completely, then transfer to a food processor and process until very fine crumbs form. Store in an airtight container until required.

2. 2

   2: For nokedli batter, whisk eggs and milk in a bowl to combine. Gradually add flour, a little at a time, until batter is smooth (batter should be thin). Add 8gm fine sea salt and beat to combine. Transfer to a bowl, cover and refrigerate overnight to rest and hydrate.

3. 3

   3: To cook nokedli, bring a very large saucepan of salted water to the boil. Carefully hold a large-holed metal colander (about 5mm) over saucepan, then ladle over one-quarter of batter. Using a pastry scraper, push batter through holes. Once nokedli float (1 minute), remove with a spider and plunge into a bowl of ice-water. Repeat in batches. Drain well, rinse under cold, running water, drain again, then dry well on a clean tea towel. Set aside.

4. 4

   4: To prepare schnitzel, butterfly each portion of pork and open flat. Using the flat side of a meat mallet, gently pound each piece until 4-5mm thick. Season all over with fine sea salt. Place seasoned flour, egg and 185gm breadcrumbs (reserve excess for a later use) in separate shallow bowls. Dust pork evenly in flour, shake off excess, then dip into egg and then press into crumbs, coating evenly. Refrigerate schnitzels until required.

5. 5

   5: For creamed spinach, place cream in a small saucepan and bring to a gentle simmer over very low heat. Simmer until reduced by half (15 minutes). Heat butter in a saucepan over medium heat. Add onion and cook, stirring occasionally, until softened (10 minutes). Add chicken stock and cook, stirring occasionally, until onion is tender (5 minutes). Add spinach and cook, covered, until just wilted. Stir to combine. Strain off half the liquid from pan. Blend with a hand-held blender until almost smooth. Add cream (you may not need it all) and blend until smooth. Season to taste and set aside.

6. 6

   6: Line a baking tray with baking paper. To cook schnitzel, fill a large, deep frying pan over medium heat with oil to a depth of 1cm and heat to 180°C. Shallow-fry schnitzels in batches, using a spoon to baste with hot oil, until golden brown and cooked through (2-3 minutes). Drain schnitzels on a rack set over an oven tray lined with baking paper and transfer to the oven to keep warm.

7. 7

   7: Cook butter in a large frying pan over medium heat, swirling pan, until foaming and nut brown (2-3 minutes). Remove from heat. Add nokedli and nutmeg to taste, stir to coat and season to taste

8. 8

   8: Reheat creamed spinach over medium heat until hot. Divide nokedli and schnitzel among serving plates. Serve with creamed spinach and lemon wedges on the side.