Salad and Leftover Schnitzel

I always make too much schnitzel and have leftovers the next day. Using day old sourdough breadcrumbs to coat your thin pieces of veal is divine and slightly addictive. Almonds are making it into my blender with the sourdough, these days, too.

Anyway, I found that if you crumb the schnitzel yourself, it just tastes so much better than the crumbed stuff you buy at the butchers. Why is the crumb so fine and why is it slightly orange? No, I have to know what the crumb is on my schnitters.

Hence, my homemade schnitters are yummy, even the next day. But, they don't come up too well reheated in the microwave. Luckily, these can be sliced finely and served with a salad, cold.

Recipe

Yield: 2 servings

Prep time: 10 minutes

Ingredients

Schnitzel (leftovers) | 1 piece, sliced

Parsley | 1 small bunch, finely sliced

Celery | 1 stick , julienned

Mandarin | 1/2 segmented

Sesame Seed | 1/4 cup

Cinnamon | 1/4 teaspoon

Apple | 1/4 julienned

Rocket | handful

onion | 1/4, julienned

quinoa | 1/2 cup, cooked

Dressing

Salt & pepper to taste

vegetable oil | 1/4 cup

lemon juice | 1/4 cup

Honey | 2 tablespoons

Place all of the dressing ingredients in a jar and shake to combine. This can be stored in the fridge for several days.

Directions

Use a mandolin to finely dice the celery, apple and onion. Toss into a large bowl with all the other ingredients and mix the dressing into the salad, gently with your hands.

Place the sliced schnitzel on top along with some hummus.

#schnitzel #veal #crumbed