Name: Corner 75’s pork schnitzel with nokedli and creamed spinach
Prep time: 40 min
Cook time: 70 min
Total time: 110 min
Yield: 4
Ingredients: 500 gm milk bread (about 1 1/2 loaves), crust trimmed and coarsely torn; 4 150gm pork loin steaks, trimmed of fat and sinew; Seasoned plain flour, for dusting; 2 eggs, lightly beaten for eggwash; Neutral-flavoured oil, for shallow-frying; 80 gm unsalted butter, chopped; Freshly grated nutmeg, to taste; Lemon wedges, to serve; NOKEDLI BATTER; 4 eggs; 240 ml milk; 320 gm plain flour; CREAMED SPINACH; 200 ml pouring cream; 40 gm unsalted butter; 1 onion, thinly sliced; 150 ml chicken stock; 250 gm baby spinach

Described as a preservation project as much as a restaurant, Corner 75 is the evolution of a longstanding Randwick restaurant from the teams behind Baba’s Pl a ce and Sixpenny.

“Our aim is to preserve what is a special place to the Hungarian and Eastern European community of Sydney, recognise the history of the Hungarian migration into Australia and celebrate the previous owners and custodians of this building,” says co-owner Alexander Kelly. To this end, you’ll find many menu items from the original restaurant, including the lauded pork schnitzel.

The golden star main course is supported by creamed spinach and buttery nokedli, which sees a bowl of boiled dough-batter seasoned with browned butter and nutmeg. While the schnitzel doesn’t stray far from the original, the team has still put their own imprint on it, making it one of the best crumbed cutlets in Sydney. “We maintained continuity by preserving its form and not trying to change its fundamental elements,” says chef Jean-Paul El Tom. “We made it our own by committing to the extra work involved with crumbing them to order and taking care to create the most light and bubbly soufflé.”

How to make the Corner 75 schnitzel at home

Ingredients

500 gm milk bread (about 1 1/2 loaves), crust trimmed and coarsely torn

4 150gm pork loin steaks, trimmed of fat and sinew

Seasoned plain flour, for dusting

2 eggs, lightly beaten for eggwash

Neutral-flavoured oil, for shallow-frying

80 gm unsalted butter, chopped

Freshly grated nutmeg, to taste

Lemon wedges, to serve

NOKEDLI BATTER

4 eggs

240 ml milk

320 gm plain flour

CREAMED SPINACH

200 ml pouring cream

40 gm unsalted butter

1 onion, thinly sliced

150 ml chicken stock

250 gm baby spinach

Method

Preheat oven to 100°C fan-forced. Place bread in a food processor and process until coarse breadcrumbs form. Spread over a large oven tray lined with baking paper and bake until dry but not coloured (25-30 minutes). Cool completely, then transfer to a food processor and process until very fine crumbs form. Store in an airtight container until required.

Bread crumbs after they've been processed - the first step of the Corner 75 schnitzel process. — *Photography: James Moffatt/ Styling: Elisa Baker*

For nokedli batter, whisk eggs and milk in a bowl to combine. Gradually add flour, a little at a time, until batter is smooth (batter should be thin). Add 8gm fine sea salt and beat to combine. Transfer to a bowl, cover and refrigerate overnight to rest and hydrate.

Whisking eggs in a bowl — *Photography: James Moffatt/ Styling: Elisa Baker*

To cook nokedli, bring a very large saucepan of salted water to the boil. Carefully hold a large-holed metal colander (about 5mm) over saucepan, then ladle over one-quarter of batter. Using a pastry scraper, push batter through holes. Once nokedli float (1 minute), remove with a spider and plunge into a bowl of ice-water. Repeat in batches. Drain well, rinse under cold, running water, drain again, then dry well on a clean tea towel. Set aside.

Pushing dough batter through a metal colander — *Photography: James Moffatt/ Styling: Elisa Baker*

To prepare schnitzel, butterfly each portion of pork and open flat. Using the flat side of a meat mallet, gently pound each piece until 4-5mm thick. Season all over with fine sea salt. Place seasoned flour, egg and 185gm breadcrumbs (reserve excess for a later use) in separate shallow bowls. Dust pork evenly in flour, shake off excess, then dip into egg and then press into crumbs, coating evenly. Refrigerate schnitzels until required.

Butterflied pork laid flat after being pounded with a meat mallet — *Photography: James Moffatt/ Styling: Elisa Baker*

For creamed spinach, place cream in a small saucepan and bring to a gentle simmer over very low heat. Simmer until reduced by half (15 minutes). Heat butter in a saucepan over medium heat. Add onion and cook, stirring occasionally, until softened (10 minutes). Add chicken stock and cook, stirring occasionally, until onion is tender (5 minutes). Add spinach and cook, covered, until just wilted. Stir to combine. Strain off half the liquid from pan. Blend with a hand-held blender until almost smooth. Add cream (you may not need it all) and blend until smooth. Season to taste and set aside.

*Photography: James Moffatt/ Styling: Elisa Baker*

Line a baking tray with baking paper. To cook schnitzel, fill a large, deep frying pan over medium heat with oil to a depth of 1cm and heat to 180°C. Shallow-fry schnitzels in batches, using a spoon to baste with hot oil, until golden brown and cooked through (2-3 minutes). Drain schnitzels on a rack set over an oven tray lined with baking paper and transfer to the oven to keep warm.

Golden battered schnitzel being shallow-fried in a pan — *Photography: James Moffatt/ Styling: Elisa Baker*

Cook butter in a large frying pan over medium heat, swirling pan, until foaming and nut brown (2-3 minutes). Remove from heat. Add nokedli and nutmeg to taste, stir to coat and season to taste

Reheat creamed spinach over medium heat until hot. Divide nokedli and schnitzel among serving plates. Serve with creamed spinach and lemon wedges on the side.

Ingredient Tip

Milk bread or shokupan is available at Japanese bakeries and select supermarkets. If you’re short on time, use panko breadcrumbs instead of making your own.

Note

Nokedli batter is best left overnight to rest and hydrate.