I came up with this dish about a decade ago and was reminded of the dish in a recent “facebook memory” that popped up.
The gist of the dish is marrying a schnitzel with a Smyrni (Smyrneiko) style tomato sauce, aromatic with a pinch of cinnamon.
Serve with rice pilaf and it’s a wonderful meal to serve to your family.
Schnitzel with Smyrneiko Sauce
(serves 4)
Smyrneiko Sauce
1 can of plum tomatoes (796ml) , pureed and strained to remove seeds
1/4 cup of olive oil
3-4 cloves of garlic, minced
1 medium onion, grated
1/4 cup white wine
1 bay leaf
salt & pepper to taste
1/4 tsp cinnamon
For the schnitzel
4 pieces pork loin, 1 inch thick (you can use chicken or veal)
sea salt and fresh ground pepper
Breading
1/2 cup all purpose flour
1 tsp. sweet paprika
1 tsp. garlic powder
1/4 tsp. black pepper
1/2 tsp. sea salt
1 large egg
3 Tbsp. milk
2 cups breadcrumbs (homemade if possible)
sunflower for frying
- Prepare the tomato sauce. Start with olive oil, sweat your onions with the bay leaves, add your sauce, wine, spices, season with salt and pepper and simmer for about 30 minutes. Add cinnamonm stir in, adjust seasoning with salt and pepper. keep warm.
- Take your pork and from the side, slide open to butterfly. You should now have a portion twice the size. Place pork portions between two sheets of plastic wrap. Use a meat mallet to pound the meat as thin as possible. Remove the wrap and discard. Season your pork with salt and pepper, set aside.
- Prepare your dredging station by arranging three shallow dishes (large enough to contain the schnitzels). In the first bowl, mix the the flour, paprika, garlic powder, salt and pepper. The next dish show contain the crack egg and milk, whisked with a fork. The third dish will contain your bread crumbs.
- Dredge your schnitzels in flour, then eggwash and finally the breadcrumbs and reserve on a plate. Pre-heat two large skillets (the only way you’ll be able to cook four schnitzels at once) to medium heat. Add enough oil in each pan (enough to just coat each pan) and lightly fry for 3 minutes a side (or until just golden). Blot on a paper towel-line plate, reserve in a warm 250F oven.
- Serve with rice, top with tomato sauce and if you love cheese, top with some grated Kefalotyri cheese.
