Basically you brown the sausages and onions and apples separately , then you combine them together and stew them in a casserole dish on top of the stove. It took about half an hour prep time, and then an additional one hour stewing, so this isn’t a quick after work dish.
Matt adjusted the pan as it wasn’t sitting on the hob properly in the center. I had to take the lid off to boil some of the liquid off and thicken up the cider sauce.
I boiled two potatoes to have as a side and mash them with a cool device which looks like a spiral on the end of a masher. (I don’t know what it’s called but it works a treat.) I added cream instead of crème fraîche because I couldn’t find any in either Coles or Woolies.
The highlight of the dish was the lovely apple and cider gravy. It was nice but I wouldn’t cook it again. The mash was delicious based on cream, but again a bit of treat since rice milk works just as well without the guilt.
The French have escalope, the Italians scallopini and vienese schnitzel can be found in German and Austrian homes.
There are a number of different ways to spell vienna schnitzel (also spelt wiener) – and it probably doesn’t help that it can also be adapted to any type of meat. Traditionally the dish is made from thin slices of lean veal or pork (wienerschnitzel), which are pounded to 1/8 inch thick. It makes a great quick dinner.
It’s best to use fresh plain bread crumbs and canola oil, then drain on paper towels after cooking. Japanese panko crumbs can be used for a chunky crunch and are trendy these days.
The crumbed schnitzels are left for 20-30 minutes before frying to allow the egg to harden so that the coating will stay on when cooked. It should puff up in a few places, but never fall away from the veal.
– Margaret Fulton, Encyclopedia of food and cooking
Schnitzel is traditionally served with potato salad (or sometimes frites), green salad and a lemon wedge. However, not sauerkraut as sometimes assumed.