Breaded bavarian meat loaf is a dish I never saw outside my moms kitchen. Maybe that’s because most austrians would prefer the well known Wienerschnitzel. Though for me this meal does bring back a lot of childhood memories. And the intense flavor of bavarian meat loaf does work very well together with the mashed potatoes. Definitive worth a try, once you tried a traditional Wienerschnitzel of course ;).
Ingredients
- two thin slices of bavarian meat loaf (ca. 5mm thick)
- egg
- some flour
- bread crumbs
- salt & pepper
- oil to fry
- mashed potatoes as side dish
Instructions
Prepare three big plates. One with some flour, one with egg some salt and pepper squirreled together, and the last one with bread crumbs.
To bread the bavarian meat loaf first dry it with some paper towels. Then cover it in flour. Also cover the sides of the slices. In a next step, cover it with egg. Last but not least cover it with bread crumbs.
Preheat a pan with oil. If you are not sure how hot your oil should be, add a bit of leftover egg in the middle of your pan. Once it starts to bubble you know you will hit the right temperature soon. Fry the breaded slices on both sides until golden brown.
Note that you should not go too high with the temperature. This will work for the first (few) slices. However, left over bread crumbs in the oil will start to burn and you have to use new oil. Rather go for a slower fry. I would start at middle heat.
Serve this dish with mashed potatoes. In the picture I added a table spoon of lingonberry marmalade. Though to be honest that was only for a pretty picture. To be an authentic childhood meal ketchup is the way to go here.
Tips
- Mix the leftover egg brush with some sweet mustard, a dash of salt and some bread crumbs until you get a very soft dough. Fry it afterward. Its an amazing snack while you preparing the rest of this meal.
