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Munich pork schnitzel

updated

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Ingredients for 4 servings:

  • 4 pork schnitzels, ready to cook, 140 g each
  • 2 eggs
  • 1 dash of cream
  • 100 g Flour, (Vienna Grießler), double-handled
  • 50 g horseradish, fresh, grated
  • 50 g mustard, hot
  • 100 g breadcrumbs (pretzel) or natural sourdough breadcrumbs
  • 100 ml oil or lard
  • 1 pinch of salt
  • Pepper, from the mill
  • Lemon(s), for garnishing
  • Fresh parsley for garnishing

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 30 minutes

Cover the schnitzels with foil and pound them thinly. Season with salt and freshly ground pepper. Combine the mustard, eggs, cream, and horseradish and place in a bowl. Coat the seasoned schnitzels in flour and rub with the prepared mustard mix. Coat the schnitzels in breadcrumbs and immediately fry in a pan with oil. Serve garnished with lemon and parsley. Serve with fried potatoes.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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