Barr Schnitzel

Name: Barr Schnitzel
Prep time: 30 min
Cook time: 15 min
Total time: 2 h 45 min
Yield: Serves 4
Cuisine: New Nordic
Ingredients: 1 quantity of Chive Oil; 50 g apple cider vinegar; 35 g white wine vinegar; 15 g coarse mustard; 1 g curry powder; 1 g cayenne pepper; 5 g Tabasco; 2 g soy sauce; 200 g fresh peas (peeled weight); 1 French shallot, finely chopped; 50 g capers, soaked in hot water for 10 minutes; 220 g cold-pressed rapeseed oil; 50 g (1⁄3 cup) plain flour; 100 g (12⁄3 cups) panko breadcrumbs; 5 x large pork tenderloins (140 g each), brined for 2–8 hours; 200 g butter; 2 lemons, segmented and chopped; 50 g anchovies, cut into 1 cm pieces; Clarified butter and oil, for deep-frying; 2 egg whites, beaten with a fork

With Butter Sauce

Preparation info

Serves
4

Difficulty
Medium
Ready in
3 hr

Appears in

Copenhagen Cult Recipes

By Christine Rudolph and Susie Theodorou

Published 2019

About

Mia Christiansen, sous chef at Barr, tells us one of the secrets to a succulent schnitzel is the brining of the meat. This is optional, but worth the effort. A basic brine is 1 litre of water mixed with 100 g salt, lightly crushed allspice, black peppercorns and a bay leaf.

Ingredients

Schnitzel

5 x large pork tenderloins (140 g each), brined for 2–8 hours
100 g (

Europe
Denmark
Dinner
Main course
Nordic
Copenhagen

Method

For the peas, blend the oil, vinegars, mustard, spices and soy for 30 seconds. Marinate the peas with the chive oil and vinaigrette and season.

Pat the meat dry, then cut each piece through the middle (not all the way through) to open out the tenderloin. Place between 2 sheets of baking pap