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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Australasian >> Australian >> Australian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Cook the potatoes in lightly salted boiling water until tender; then drain them well and set aside to cool a little. | 2. To make the mayonnaise, whiz up 2 eggs and 2 egg yolks with the mustard, garlic and a pinch of salt in a food processor for 1 minute, then pour the vegetable oil through the feeder tube, a little at a time, while continuing to mix the other ingredients; add the juice of half a lemon (depending on size), and salt and freshly ground black pepper, to taste; briefly whiz to combine lemon juice, salt and pepper and taste to check that the seasoning is as you like it. | 3. Heat 3/4 tablespoon of the olive oil in a non-stick pan and sauté the bacon until it is crisp and golden; toss the potatoes, bacon and spring onions in a bowl, together with the mayonnaise to taste; Set aside (but not in the fridge). | 4. Put the seasoned flour in a large bowl, the egg mixed with milk in another bowl, and the breadcrumbs with parsley in a third bowl. | 5. Flour the schnitzels, one at a time, dip them in the egg wash and then in the breadcrumbs. (If time permits, place them on a tray and refrigerate for 10-15 minutes to set the crumbs.). | 6. Heat the remaining olive oil in a large non-stick pan and make sure that the oil is really hot before adding the schnitzels so that the surface of the schnitzels is immediately sealed; depending on the size of the pan, they may best be panfried in batches; when taken out of the pan, drain the schnitzels well on kitchen paper towels (keeping warm in the oven, if necessary). | 7. To serve, place the schnitzels on individual plates with a mound of the potato salad and a lemon wedge on the side. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
baby potato	12	halved	peeled	3.56	0.0	0.792	0.02
sea salt				3.56	0.0	0.792	0.02
black pepper			ground	-	-	-	-
egg	3			214.5	1.08	18.84	14.265
egg yolk	2			109.48	1.2206	5.3924	9.0236
dijon mustard	1	tablespoon		3.56	0.0	0.792	0.02
garlic clove	2		minced	8.94	1.9836	0.3816	0.03
vegetable oil	500	ml		3964.0895	0.0	0.0	459.8712
lemon	2			2.5617	0.8233	0.0972	0.0265
olive oil	2	tablespoons		238.68	0.0	0.0	27.0
bacon	2 -3	slices	sliced	0.0	0.0	0.0	0.0
plain flour				3.56	0.0	0.792	0.02
milk	1/4	cup		37.21	2.9158	1.9215	1.9947
breadcrumb				3.56	0.0	0.792	0.02
parsley	1	tablespoon	chopped	1.368	0.2405	0.1129	0.03
veal schnitzel	4			3.56	0.0	0.792	0.02
spring onion	2 -3		chopped	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.