Method

• Add red onions, oil, and salt to a saucepan and set it on the lowest temperature
• Keep it on low, and stir occasionally
• Cook until the onions are sticky, transparent and caramelized
• This process will take approximately 40 minutes
• Don’t be tempted to turn up the heat; this process needs to done low and slow
• Set aside
• Heat a cast iron, or heavy pan to a high heat
• Prepare the schnitzel by seasoning it liberally with salt and pepper
• Drizzle the meat with oil, and cook in the hot pan, turn once well browned (this should take 40 seconds -1 minute), and repeat on the second side
• Remove from the pan immediately after cooking
• Drizzle 1 TB olive oil on a chopping board, and finely grate in the clove of garlic
• Rest the meat in the garlic oil, turning it to coat
• Cut the bread into desired size for your sandwich
• I like to cut a wide piece and then slice in half horizontally
• Warm in low oven, or toast if desired
• Build the sandwich starting with a generous layer of Kasundi, followed by the spinach, then the schnitzel, onions, and butter the top piece of bread
• Enjoy!