Allgäu Schnitzel with Leftovers

Bacon and onion mixture

1. Take a handful of bacon cubes and leave them crispy in a pan without fat. Clean, clean, halve and dice the mushrooms. Peel the onion, finely chop, add both together and fry while turning. Then deglaze with the cream, bring to the boil and simmer for a few minutes. Season with salt & gourmet pepper, transfer and keep warm.

Allgäu schnitzel

1. Wash the schnitzel, pat dry. Place on a board and cut once. Then season with salt and gourmet pepper. Take the cheese slices and cut them in half as well. Take the leftovers from the salami with the cheese crust two slices each.
2. Cover a halved, seasoned slice of meat with a halved slice of cheese. Cover the other half with the two slices of salami. Then fold it up and do the same with the other halved slices. Put the flour on a plate. Add the beaten eggs on a second plate and the breadcrumbs on the third plate.
3. Now add the whole thing one after the other in flour, egg and breadcrumbs. Heat a pan with rapeseed oil and fry the schnitzel in it on each side for about 3 minutes. Then take it out and put it on a plate and keep it warm.

Schupfnudeln & bacon – onion mixture

1. Put the purchased noodles in the frying fat, season with salt, gourmet pepper and fry all over. Add the warm bacon and onion mixture and simmer briefly. Then take flat plates and place the warm schnitzel on top. Schupfnudeln & bacon – onion mixture also on it. Sprinkle with freshly chopped parsley and serve immediately.