Schnitzels with Bacon, Leeks and Peas
Print Recipe
The famous schnitzels from Mørkenborg Kro.
Course
Main Course
Cuisine 
Ingredients
For the schnitzels
- 5 veal or pork schnitzels about 150–180 g each
- 300 g plain flour
- 5 eggs
- 300 g dried breadcrumbs
- 1 tsp paprika
- ½ tsp cayenne pepper or to taste
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tsp fine salt
- ½ tsp freshly ground black pepper
- 1 tsp Vegeta optional
- 50 g butter
- 2-3 tbsp neutral oil
- 5 wedges lemon to serve
For the bacon, leek and pea vegetables:
- 200 g bacon diced or cut into strips
- 3 onions thinly sliced
- 3 leeks cleaned and sliced
- 3-6 garlic cloves finely chopped
- 300 g frozen peas
- 300 ml beef stock
- 1 tsp paprika
- ¼-½ tsp cayenne pepper
- ½ tsp onion powder
- ½ tsp garlic powder
- ½ tsp dried thyme
- ½ tsp dried rosemary
- 1 tbsp chopped fresh parsley or 1 tsp dried
- ½ tsp dried sage optional
- ½-1 tsp Vegeta optional
- 1-2 tbsp lemon juice
- Salt and freshly ground black pepper
Instructions
- Put each schnitzel between two sheets of baking parchment or cling film and pound it with a meat mallet or rolling pin until very thin, ideally about 3-4 mm. The objective is to make it absurdly large without actually destroying it.
- Put the flour in one shallow dish, beat the eggs in another and put the breadcrumbs in a third.
- Divide the paprika, cayenne, onion powder, garlic powder, salt, pepper and optional Vegeta between the flour and breadcrumbs and mix well.
- Coat each schnitzel first in the seasoned flour, shaking off the excess, then in the beaten egg and finally in the breadcrumbs. Press the breadcrumbs on only lightly rather than firmly packing them onto the meat.
- Heat the butter and oil in a large frying pan over medium-high heat. Fry the schnitzels, working in batches if necessary, for about 2-3 minutes on each side until crisp and golden brown. Add a little more butter or oil between batches if required. Keep warm while you finish the rest of the meal.
- For the vegetables, fry the bacon in a large frying pan until browned and beginning to crisp. Lift it out with a slotted spoon and set aside, leaving the rendered fat in the pan.
- Add the onions and leeks and fry over medium heat for about 8 minutes until softened and beginning to colour. Add the garlic and cook for another minute.
- Stir in the paprika, cayenne, onion powder, garlic powder, thyme, rosemary, parsley and optional sage and Vegeta.
- Pour in the beef stock and bring to a simmer. Add the frozen peas and cook for 4-5 minutes, or until the peas are tender and the liquid has reduced slightly.
- Stir the bacon back into the vegetables. Add the lemon juice, taste and adjust the salt and pepper.
- Serve one schnitzel per person with the vegetables, your chosen sauce and potatoes. Garnish each schnitzel with a lemon wedge.