Pepper-Crusted Veal Schnitzel on Guacamole with Crispy Fried Arugula · PrimedTable
German🥩 Meat
Pepper-Crusted Veal Schnitzel on Guacamole with Crispy Fried Arugula
🍽 Serves 2
A creative fusion where classic Austrian schnitzel meets Mexican guacamole. Crispy pepper-crusted veal schnitzel sits atop creamy guacamole, topped with fried arugula for a unique blend of flavors: the spice of pepper, the tang of guacamole, and the crunch of fried greens.
Adapted from a video by Hensslers Schnelle Nummer
Pfefferschnitzel auf Guacamole mit knusprigem Rucola
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1
Pound out the veal schnitzel flat and season both sides generously with pepper mix and seasoning salt, pressing the pepper in well so you can taste it distinctly.
2
Set up the classic breading station. First, coat the schnitzel evenly with flour on all sides.
3
Lightly beat the eggs without fully whisking them, then coat the schnitzel thoroughly with the egg mixture so the breadcrumbs will adhere well.
4
Coat with breadcrumbs, distributing evenly without pressing down so the coating will puff up beautifully when fried.
5
Check that the schnitzel is fully breaded. If there are any bare patches, recoat those spots with egg and breadcrumbs.
6
Cut the avocados in half lengthwise, carefully insert a knife into the pit and twist it out.
7
Scoop the avocado flesh into a bowl with a spoon, or slice it in the skin and later press it into a creamy consistency.
8
Finely dice the red bell pepper and add it to the avocado.
9
Season with a pinch of salt and pepper.
10
Juice the limes using a citrus press, inserting them upside-down to extract maximum juice, then stir the lime juice into the guacamole.
11
Finely dice the red onion and add it to the mixture.
12
Mash the guacamole until creamy but still slightly chunky. You can use a whisk or knife technique to create the desired texture—mashing lightly with a knife on a cutting board works well.
13
Taste and adjust seasoning if needed. Optionally stir in some fresh cilantro.
14
Spread the guacamole onto a plate in a thick, even layer.
15
Heat peanut oil to just over 190°C. Carefully place the breaded schnitzel into the hot oil.
16
Fry until golden brown, turning once halfway through cooking so the coating puffs up beautifully on both sides.
17
Remove the schnitzel from the oil, drain well, and season lightly with salt.
18
Place the fried schnitzel on top of the guacamole.
19
Carefully lower the arugula into the hot oil using a skimmer or tongs—be cautious as the wet leaves will cause oil to splatter. Fry until crispy and golden, about 10–15 seconds, then remove immediately.
20
Season the fried arugula with a pinch of salt and a tiny pinch of pepper.
21
Top the schnitzel with the crispy fried arugula. Optionally, add lingonberries or cranberries on top for sweet and tart notes.
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