Brigantenschnitzel “Vienna style”

Ingredients for 5 servings:

• 1,000 g pork schnitzel
• 15 g salt
• 2 ½ g pepper, white, ground
• ¾ g nutmeg
• ¼ g coriander
• 0.1 g all-spice
• 1 g garlic granules or garlic powder (if needed)
• 100 g lard
• 250 g crumbs from caraway black bread
• 2 tbsp mustard, medium hot
• 100 ml condensed milk, 7.5%
• 2 large eggs
• some flour, for turning

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

Schnitzel from the Northern Black Forest

Cut the meat into five equal-thick slices. Mix the salt, pepper, nutmeg, coriander, allspice, and, if you like, the garlic granules thoroughly. This is best done in a blender. Pound the meat (yes, pound) and rub in the spice mixture thoroughly. Spread a very thin layer of medium-hot mustard. Coat in flour. Mix the condensed milk and eggs until smooth. Coat the schnitzels in this milk-egg mixture and then place them in a bowl with the brown breadcrumb coating, turning and pressing down lightly. Heat the lard and fry/deep-fry two schnitzels each until golden brown. Serve with fried potatoes and a fresh green salad, spiced up with half a teaspoon of sugar. Do not add it to a vinegar/oil dressing. Note: The original recipe is made with veal. Reduce the spices slightly. The breadcrumbs are made from dry bread. The Briganten schnitzel is not fast food. A highlight for special occasions, or at garden parties, with potato and cucumber salad. The little extra work is worth it!