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Schnitzel with green sauce
( SERVES 4 )

Herald on Sunday

Photo by Doug Sherring

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The crumb is delicious and crunchy and the meat inside is juicy and perfectly cooked. Our version of this sauce is pretty close to the one we tried, common on almost all traditional German menus. It is a mixture of plenty of fresh green herbs mixed with something creamy. It will also taste great with barbecued lamb or any dish that could do with a fresh pick-me-up.

Schnitzel

8	Beef schnitzel
100 g	Plain flour
2 tsp	Paprika
2	Eggs, lighly beaten
1 cup	Panko breadcrumbs
1 serving	Olive oil

Green sauce

1 Tbsp	Parsley
1 Tbsp	Chives
1 Tbsp	Basil
1 Tbsp	Dill
1 clove	Garlic, minced
1 Tbsp	Olive oil
100 g	Sour cream
100 g	Creme fraiche
100 g	Greek yoghurt
1	Lemon juice
1 Tbsp	Wholegrain mustard

Directions

For the schnitzel, mix the flour ans paprika with some salt and pepper on a plate.
Put the egg and breadcrumbs on two more plates, then dip the steaks into the flour first, then the egg, then the breadcrumbs.
Heat the oil in a large frying pan, then fry the schnitzels for about one minute on each side until the breadcrumbs are golden and crispy. Repeat with all of the schnitzel.
For the green sauce, finely dice all the herbs and put them in a bowl. Mix in all of the other ingredients and season to taste.
Serve the schnitzel with the green sauce and your choice of side salad or vegetables.