dinner · dairy-free
East German sausage schnitzel
Thick rounds of fully cooked bologna coated in flour, egg and breadcrumbs, pan-fried until golden and served on pasta with a quick onion and tomato sauce.
- Time
- 30min
- Steps
- 4
Ingredients
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Allergens
Contains egg and wheat.
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Shopping list
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Equipment
Nothing beyond a knife, a board and the usual pots and pans.
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Method
-
1
Cook the pasta following the package directions. Dice the onion fine, soften it in 1 teaspoon of the oil in a small saucepan, then add the passata and simmer 10 minutes.
-
2
Cut the bologna into four thick rounds. Put flour, beaten egg and breadcrumbs in three shallow dishes and coat each round in that order, pressing the crumbs on gently.
-
3
Heat the remaining oil in a skillet over medium heat and fry the rounds 2–3 minutes per side, until the coating is golden and the sausage is hot throughout.
-
4
Drain the rounds on a rack. Toss the pasta with the sauce, divide among plates and top with the crisp rounds.
