Schnitzel and Sauerkraut Sliders
SERVES 12 | 50 MINS PREP | 1O MINS COOK TIME
INGREDIENTS
500g beef schnitzels
- ½ cup plain flour, seasoned with 1 tsp salt
- 2 eggs
- 1½ cups panko breadcrumbs
- 2 Tbsp chopped fresh parsley
- ½ cup oil
- 12 brioche slider buns
- ½ red onion
- 1 cup sauerkraut
Lemon Caper Mayo
- 3 Tbsp capers
- ½ cup mayonnaise
- 2 Tbsp Dijon mustard
- 1 Tbsp finely grated lemon zest
- 1 Tbsp lemon juice
- salt and pepper, to taste
METHOD
To make the mayo, place the capers, mayonnaise, Dijon mustard, lemon zest and lemon juice into a jar or small bowl. Stir to combine and season with salt and pepper to taste. Set aside for later.
Prepare the schnitzel by cutting into 12 palm size pieces.
Set up three bowls for the flour, eggs and panko breadcrumbs. Place the flour in one, beat the eggs together in the second and mix the panko breadcrumbs and parsley in the third bowl.
Place a piece of schnitzel in the seasoned flour to coat and shake off any excess. Dip into the egg mixture until it is well coated and then place into the breadcrumbs, pressing to ensure the schnitzel is well coated on both sides. Set aside on a plate and repeat with the remaining schnitzel.
Heat a large frying pan to medium heat and add enough oil to coat the bottom of the pan. Once oil is hot, add the schnitzels in a single layer. You may need to cook in two batches or in two frying pans to avoid overcrowding.
Cook schnitzels for 2 minutes per side until golden. Place cooked schnitzel on a plate lined with kitchen paper. Top up with oil for the second batch if needed.
To assemble, spread lemon caper mayo on the tops and bottoms of the slider buns.
Add a layer of red onion and a heaped tablespoon of sauerkraut to each bottom bun , followed by a piece of schnitzel.
Crown with the top buns. They're lovely as is, or served along side crispy potato chips, potato salad or coleslaw.
Recipe and image thanks to recipes.co.nz
