SIMPLE SCHNITZEL
No fuss pork dish gets a kick from horseradish and anchovies
Danish cuisine is ideal for cooler weather, thanks to its downhome ingredients and lusty seasonings.
Bestselling Danish food writer Trine Hahnemann’s new cookbook, Copenhagen Food (Quadrille/Raincoast, $50), shows off her cuisine in style.
It is a beauty and doubles as a travelogue to whet readers’ appetites for touring and feasting in this attractive northern city.
There’s plenty of pork and fish; lively use of cabbage, brussels sprouts, cucumbers and pickles; tempting sandwiches on the Danes’ favourite rye bread, and spicy desserts — all reflecting Hahnemann’s cooking style, which she calls “no fuss and very honest.”
Hahnemann knows how to teach her cuisine, too. The author of 17 books also runs a food store, bakery and cooking school. Her recipes are handsomely illustrated by photographer Columbus Leth.
This recipe turns the humble pork chop into something special.
SCHNITZEL WITH ANCHOVIES, HORSERADISH AND CAPERS
Serves: 4
1/3 cup (80 mL) all-purpose
flour
Coarse salt
Freshly ground pepper
2 medium eggs
1 1/4 cups (310 mL) fine bread
crumbs
4 boneless pork loin fillets,
each 5 1/2 ounces (150 g), pounded thin
1/4 cup (60 mL) salted butter
1 lb (454 g) fresh brussels
sprouts, trimmed and quartered 4 tbsp (60 mL) capers, drained
and rinsed
4 canned anchovy fillets, chopped 4 tbsp (60 mL) horseradish Fresh dill sprigs
2 lemons, halved
1. Combine flour, salt and pepper on a plate. On a second plate, lightly beat the eggs. Spread bread crumbs on a third plate.
2. Roll the pork in the flour mixture, coating all sides. Dip the floured meat in the eggs until coated. Drain off the excess egg and dip the meat in the crumbs until coated.
3. Lay meat on wax paper until ready to cook. (May be refrigerated for a few hours. Bring to room temperature before cooking.)
4. In a large, heavy frying pan over medium heat, heat a generous tbsp (15 mL) of the butter until sizzling hot.
5. Sauté the sprouts for about five minutes, adding a little water if they start to stick to the pan or burn. Transfer sprouts to a platter and keep warm.
6. In the same pan, heat another two tbsp (30 mL) of the butter until sizzling hot. Fry the meat for two to three minutes a side, until golden and crisp. Transfer to the platter and keep warm.
7. Wipe out the pan and heat the remaining tbsp (15 mL) of butter over high heat until hot. Fry the capers and anchovies for a few minutes, stirring.
8. Serve each schnitzel on a heated serving plate with some of the horseradish and dill on top. Sprinkle with the fried capers and anchovies and any browned butter. Add lemon halves and sprouts and serve.