Oven-baked schnitzel with mustard crust and balsamic carrots

Ingredients for 4 servings:

• 6 tbsp breadcrumbs
• 75 g butter, soft
• 1 tbsp, heaped mustard, grainy
• 600 g carrot(s), cleaned
• 200 g onion(s), roughly diced
• 1 tbsp sugar
• 3 tbsp balsamic vinegar, dark
• 150 ml water
• ½ tsp thyme
• 4 pork schnitzels (approx. 150 g each)
• some flour
• e.g. salt and pepper
• some rapeseed oil for frying

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 45 minutes

simple and delicious

Knead the breadcrumbs with butter and mustard. Season lightly. Cut the carrots into slices about 5 mm thick. Halve large carrots lengthwise. Fry the carrots and onions in a pot with a little oil, season, and simmer with the lid on low heat for about 5 minutes. Add the sugar, increase the heat, and caramelize the carrots. Deglaze with balsamic vinegar and water. Add the thyme and simmer for about 10 minutes, allowing the broth to reduce. Preheat the oven to 220°C (top/bottom heat). Season the schnitzels, lightly coat them with flour, and sear them in oil in a pan over high heat for about 1.5 minutes on each side. Place on a suitable baking sheet, cover with the mustard crumbs, and bake in the hot oven for about 5-8 minutes until lightly browned. Serve with the carrots on plates. Serve with boiled potatoes or fried potatoes.