Hessian sour cream schnitzel

Ingredients for 4 servings:

• 4 veal escalopes or pork escalopes
• 600 g sour cream
• 1 large onion(s)
• 2 cloves garlic, small
• 1 pack of herbs (8-herb mix, frozen)
• 1 tbsp tarragon, dried
• 1 tbsp mild mustard
• 1 egg(s)
• Flour, breadcrumbs
• salt and pepper
• Oil or fat

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Finely chop the onions and briefly sauté in a pan with a little oil. Add the sour cream, crushed garlic, herbs, and mustard, bring to a boil, and simmer gently for 5 minutes. Remove from the heat and let cool. Pound the schnitzels (preferably using a pan-bottomed pan), season with salt and pepper, coat both sides first in flour, then in egg, and finally in breadcrumbs, and fry in a pan with just enough fat until golden brown. Arrange the schnitzels on plates and drizzle with the sauce. Serve with a slice of lemon and parsley-dried potatoes. French fries, fried potatoes, or croquettes also taste good with the dish. A fresh mixed seasonal salad completes the dish. Tip: For the original recipe, it’s best to prepare the sauce about one to two hours before the meal, but it’s also delicious served warm or hot. Fresh herbs enhance the flavor of the sour cream mixture.