Schnitz & Greek Salad

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Schnitz & Greek Salad

Yield 4

Author Lucy Tweed

Cook time

45 Min

Total time

45 Min

I am giving you the go ahead to get friendly with your butcher, having a mate with knife skills is ace. Difficulty: Easy

Ingredients

• 4 Store-bought schnitzel (FROM A TRUSTED BUTCHER)
• Vegetable or peanut oil for frying (you need about 1cm depth in the frying pan)
• 8 Dutch cream potatoes
• 50g butter
• 2/3c of milk
• 2 Lebanese cucumbers
• 2 large tomatoes
• ½ cup of baby cherry tomatoes
• 1/4 red onion
• ¼ cup of mint leaves, roughly chopped
• ¼ cup dill fronds, roughly chopped
• 1 ts of flake sea salt
• Pinch of sugar
• 12 tbs of white wine vinegar
• 1 tablespoon of dry oregano leaves
• 1/2 cup of pitted Calamata olives
• 1/4 cup of caper berries
• Good quality extra-virgin olive oil
• 100g Danish feta

Instructions

1. Start by frying the schnitzels. Heat the vegetable or peanut oil in a deep pan until it's about a knuckle deep. Shallow fry the schnitzels until they are golden brown on each side, which should take about 5 minutes on each side. Once done, place them on a cooling rack in a preheated oven at 150°C to keep them warm.
2. While the schnitzels are frying, prepare the mashed potatoes. Boil the Dutch cream potatoes (unpeeled) until they are soft and can be easily pierced with a fork or knife. Drain them and add the butter and milk to the pot. Warm these together over the stove. Then, use a potato ricer to mash the potatoes directly into the saucepan, removing any skin trapped in the ricer. Stir well, season to taste, and set aside, keeping it warm.
3. For the Greek salad, lightly crack the Lebanese cucumbers with a wooden spoon and chop them into chunks. Place them in a wide salad bowl. Add roughly chopped tomatoes, bay toms, finely sliced red onion, a pinch of sea salt, a pinch of sugar, white wine vinegar, dry oregano leaves, mint, dill, pitted Calamata olives, and caper berries. Let this mixture sit and macerate while you fry the schnitzels.
4. When you're ready to serve, dress the Greek salad liberally with extra-virgin olive oil and top it with crumbled Danish feta.
5. To serve, plate the schnitzels alongside a fluffy pillow of mashed potatoes and the tangy, zesty Greek salad.

Nutrition Facts

Calories

336

Fat

27 g

Sat. Fat

12 g

Carbs

18 g

Fiber

5 g

Net carbs

13 g

Sugar

8 g

Protein

8 g

Sodium

1543 mg

Cholesterol

54 mg

This information is a guide only, and can vary due to a number of factors including precision of measurements, brands, ingredient freshness, or the source of nutrition data.