The way to a man's heart
EAT IN:Pork schnitzel and rich gnocchi in a cream and Madeira sauce will keep hearty eaters happy
I SOMETIMES THINK that the easiest way to a man’s heart is to dip a hunk of chicken or pork into some breadcrumbs and fry it until it’s crisp. I am sorry if that sounds sexist or anything as offensive, and I appreciate that I’m generalising, but I’ve never met a bloke who doesn’t like fried, crisp, well-seasoned schnitzel (unless they’re vegetarian).
In Austria, a traditional Wiener Schnitzel is made of veal, and the name is protected by law, to ensure that pork cannot be substituted on the sly. When it’s made with pork, it must be called Wiener Schnitzel vom Schwein (vom Schwein meaning from pork or pig).
Either meat is delicious when dipped and fried. Normally you would dip meat into flour, then egg, then breadcrumbs. But I decided to skip the flour stage and, to be honest, you wouldn’t have noticed. But please feel free to include it if you are a bit fussier about even coatings. I am very resistant to frying anything (even shallow frying) and really have to be keen on making something to justify flouring and dipping in egg and breadcrumbs. So, by eliminating one step, I felt much less like some indentured slave on a flour, egg and crumb conveyor belt.
The gnocchi dish included in the recipes on these pages is very rich and if you’re trying to finish someone off, then this is a sure fire way to do it. Alternatively, serve this as a vegetarian treat midweek.
For a nano second, I thought about making gnocchi for this recipe, but then I got some sense. I looked at the ready-to-cook de Cecco brand in the supermarket and didn’t give it another thought.
It takes only two minutes to cook the gnocchi, and, even if they are a bit stodgy, it’s a tasty enough dish and even the most die-hard food snob could cope without home-made gnocchi. But please feel free to serve this sauce with fettuccini, which would be lovely, too.
The schnitzel are great with some buttered noodles, just a squeeze of lemon juice, some celeriac remoulade, or a green salad. But if you want to be really popular, serve it on a large platter, along with an ice-cold beer, napkins and the TV stuck on yet another football match.
1 trimmed pork tenderloin, cut into 2cm thick slices
2 eggs, beaten
Salt and pepper
1 clove garlic, peeled and crushed
½ tsp smoked sweet paprika
1 tsp dried oregano (or thyme)
Good few knobs butter and sunflower or rapeseed oil
Lemon wedges to serve
Preheat an oven to 180 degrees/gas mark four. Season the eggs and add the garlic, paprika and dried herbs and whisk well. Put the slices of pork between two sheets of cling film (or in a heavy duty zip-lock lunch bag) and bash with a rolling pin until they nearly double in size. When they are all done, drop the pork into the seasoned egg mixture. Wash the boards and utensils carefully and get a plate or tray of breadcrumbs set up. You can do this step up to 12 hours in advance.