Who doesn’t love a good schnitty! This bone-in, Flintstone-like chop relies heavily on being fried in ghee. The flavour and stability of temperature that ghee provides is unrivalled by other cooking fats.
Who doesn’t love a good schnitty! This bone-in, Flintstone-like chop relies heavily on being fried in ghee. The flavour and stability of temperature that ghee provides is unrivalled by other cooking fats.
Maldon sea salt flakes and freshly cracked black pepper
250 grams plain flour
180 grams white panko breadcrumbs
160 grams ghee (clarified butter)
For the egg salad
4 soft-boiled eggs (cooled and peeled)
100 grams mayonnaise (freshly made or best-quality)
1 tablespoon Dijon mustard
1½ tablespoons finely diced red onions
1½ tablespoons finely diced celery heart
1 tablespoon tiny salted capers (rinsed and drained)
1 bunch chives (finely chopped)
pinch of cayenne pepper
Maldon sea salt flakes and freshly cracked black pepper
For the swordfish schnitzel
2 x 9 ounces swordfish cutlets (bone in)
1 cup whole milk
1 large egg
kosher salt and freshly cracked black pepper
9 ounces all-purpose flour
6½ ounces white panko breadcrumbs
5½ ounces ghee (clarified butter)
For the egg salad
4 soft-boiled eggs (cooled and peeled)
3½ ounces mayonnaise (freshly made or best-quality)
1 tablespoon dijon mustard
1½ tablespoons finely diced red onions
1½ tablespoons finely diced celery heart
1 tablespoon tiny salted capers (rinsed and drained)
1 bunch chives (finely chopped)
pinch of cayenne pepper
kosher salt and freshly cracked black pepper
Method
Swordfish Schnitzel and Egg Salad is a guest recipe by Josh Niland so we are not able to answer questions regarding this recipe
For the swordfish schnitzel:
Place each swordfish cutlet between two sheets of baking paper and beat with a meat mallet to an even thickness of approximately 2–3 mm (⅛ in).
Place the milk and egg in a shallow bowl, season with salt and whisk to combine. Tip the flour and breadcrumbs onto separate flat baking trays or dinner plates.
Dip the swordfish first into the flour and tap away any excess, then dip it into the egg mixture, allowing the excess to drip away. Lastly, coat with the breadcrumbs, pushing down firmly so the breadcrumbs stick evenly from edge to edge.
Melt half the ghee in a large cast-iron frying pan over a medium heat. Add one cutlet and cook for 4 minutes, keeping the pan moving to swirl the fish around in the hot fat and turning it over halfway through cooking, until golden and evenly coloured on both sides. Season liberally with salt and pepper, then transfer to a plate lined with paper towel to rest. Repeat with the remaining ghee and the second cutlet.
For the egg salad:
Halve the soft-boiled eggs lengthways. Stir all the remaining ingredients together in a serving bowl until combined, then position the halved eggs on top.
Season with a little more salt and pepper.
Serve with the swordfish cutlets.
For the swordfish schnitzel:
Place each swordfish cutlet between two sheets of baking paper and beat with a meat mallet to an even thickness of approximately 2–3 mm (⅛ in).
Place the milk and egg in a shallow bowl, season with salt and whisk to combine. Tip the flour and breadcrumbs onto separate flat baking trays or dinner plates.
Dip the swordfish first into the flour and tap away any excess, then dip it into the egg mixture, allowing the excess to drip away. Lastly, coat with the breadcrumbs, pushing down firmly so the breadcrumbs stick evenly from edge to edge.
Melt half the ghee in a large cast-iron frying pan over a medium heat. Add one cutlet and cook for 4 minutes, keeping the pan moving to swirl the fish around in the hot fat and turning it over halfway through cooking, until golden and evenly coloured on both sides. Season liberally with salt and pepper, then transfer to a plate lined with paper towel to rest. Repeat with the remaining ghee and the second cutlet.
For the egg salad:
Halve the soft-boiled eggs lengthways. Stir all the remaining ingredients together in a serving bowl until combined, then position the halved eggs on top.
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