Sous Vide Schnitzel with mashed potatoes

A few of you might say, you do not necessarily need Sous Vide to prepare a Schnitzel well. I say, it is a nice new twist on an old recipe, so why not give it a try. My recipe uses pork, since this is a German Schnitzel, yet if you would like to try the Wiener Schnitzel style, simply substitute the pork for veal.

Author

Alex Gemmeke

As far as stereotypes go, yes I do love meat and beer - although this is pretty much where it stops. I definitely am not a meat-and-potatoes person and enjoy diverse influences and styles of food.

Prep Time: 00:15

Recipe Time: 01:00

Temperature : 134.6F / 57C

Ingredients

• For the Schnitzel:
• 2 thinly sliced pork steaks
• Salt and pepper
• 125g flour
• 2 eggs
• 125g breadcrumbs
• 65g grated Parmesan
• 65ml olive oil
• For the mashed potatoes:
• 500g potatoes
• 100g butter
• 120ml milk
• Nutmeg
• 3 pieces of garlic
• 1 twig of rosemary

Directions

1. Set your Anova Sous Vide Precision Cooker to 57ºC / 134.6ºF
2. Start by heating the Sous Vide bath to 90˚C, and proceed by peeling and slicing the potatoes into 0.3cm thick slices. Put the potatoes, butter, milk, whole rosemary and peeled garlic cloves in a large zip-loc bag, seal under water immersion technique, and leave it to cook for 90 minutes.
3. After that reduce the temperature in the Sous Vide bath to 57˚C and pound the pork steaks nice and thin. This will help the Schnitzel to cook evenly, since Schnitzels are most tasty when thinly sliced and prepared. You can leave the potatoes in the water and add the pork, once the temperature is reached, then cook another 60 minutes.
4. Shortly before the cooking time is up, prepare the breading process for the pork. In one dish the flour, seasoned with salt and pepper, in another the beaten eggs and in a last the mixture of bread crumbs with Parmesan.

Frying and mashing

1. Pass the pork through the breading process, coating it from both sides and ley them on a plate, while you heat up the olive oil in a frying pan. Fry the Schnitzel a couple of minutes on each side, or until golden-brown.
2. Now all that is left to do is mash the potatoes. Remove the bag from the Sous Vide bath, and run it through a sieve, keeping the butter sauce. Remove the garlic and rosemary, then mash the potatoes while adding the butter sauce in increments. Season to taste with nutmeg, salt and pepper.