Hammerziet Schnitzel (and Rosti)

If you're going to make this, you have to promise me you're not going to call it a "Schniddy". There's a time and a place for the orange crumbed, mass produced, almost universally Chicken things that are served up at pubs, they make fantastic beer sponges and it's a lot harder to screw up a deep fried schnitzel than it is a steak... especially when you're working with shitty pub quality steaks.

Actually on further consideration, a good schnitzel makes a great beer sponge as well, the only difference being you should be drinking a Munich Lager and wearing a green felt hat with a feather and some edelweiss badges, preferably out of a litre stein.

I've got a couple of sneaky hints with this recipe to make it more than the average schnitzel

Ingredients

2 Veal steaks
5 slices of white bread
1 bunch of Thyme
Salt
2 eggs (beaten)
4 Potatoes
100g Butter
1 white onion (diced)
4 Weisswursts or Bratwursts
2 rashes of Kaiserfleisch
Sauerkraut
2 pickles

OK, so TECHNICALLY you only need  the first 5 things on the list. Take note, this is the first hint!

Second Hint: Use veal. Chicken and Pork will also work but Veal is traditional, and will be a tastier schnitzel overall.

First thing you need to do is make the breadcrumbs - put the bread in the oven for 10 minutes on about 150 degrees, while that's happening strip all of the stems off the Thyme. Once the bread is nice and dry, chuck it into a blender with the thyme and about a teaspoon of salt.

Third Hint - hammer the veal yourself, don't use pre-made schnitzels. Ok no actual reason for this other than it's fun to hammer stuff. Once you've hammered the veal to about 5mm thickness, dust it with some flour, dip it in the egg and then the breadcrumbs. Once this is done, chuck them in the fridge for about 30 minutes. Take a break, because the next 30 minutes are a blitzkrieg.

Next step is the rosti. Peel and roughly grate the potato, season with salt and mix with the diced onion. Be quick, it'll turn grey really quickly if exposed to the air. While you're preparing this, get your Kampfgruppe to ready the other ingredients, they're in charge of the Kaiserfleisch, Weisswurst, pickle and sauerkraut.

You're in charge of 2 pans, the Rosti and the schnitzel pan, which should be a heavy based saucepan that can get really hot. Heat the oil and melt the butter in the other pan. As soon as the butter starts to brown add the grated potato, it should be about a centimetre thick. The oil should be hot enough to brown a bread crust in 5 seconds. Put schnitzels in the oil one at a time, cook 1 minute each side, transfer to paper towel and put into a warm oven. Cook the Rosti until golden, flip, then cook again until golden. DONE.

Hint Four: Schnitzel is good. The thyme is the not so secret ingredient, but the real trick is serving your schnitzel with Weisswurst, Kaiserfleisch, sauerkraut, a pickle, delicious Rosti and a dry, Munich style Lager.
SEHR GUT!