Bautzner Schnitzel with cauliflower

Ingredients for 2 servings:

• 2 large pork cutlets from the topside
• 2 m.-sized eggs
• 6 tbsp, heaped breadcrumbs
• 2 tbsp, heaped mustard, medium hot (Bautzner mustard)
• ½ tsp garlic granules or freshly grated garlic
• 1 head of cauliflower
• 1 tsp aromatics
• Water or broth
• Flour
• Clarified butter
• butter
• salt and pepper
• Broth powder or broth paste
• nutmeg

Instructions

Working time approx. 20 minutes; Rest time approx. 20 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 1 hour 5 minutes

Clean the cauliflower, quarter it, sauté it in a little water with the seasoning, and keep it warm. Season the schnitzels with pepper and garlic granules and let them rest for about 20 minutes. Now salt the schnitzels and brush them with the mustard. Then coat them with flour, eggs, and breadcrumbs and fry in hot clarified butter for about 5 minutes on each side. Place the finished schnitzels on a warm meat platter. Sprinkle about 2 tablespoons of flour into the frying fat, let it brown, deglaze with water or stock, and stir well with a whisk. Add enough water or stock to reach the desired consistency, then simmer for about 3 minutes. Season to taste with salt, pepper, or stock powder. Melt a little butter with a pinch of salt in a small saucepan and heat until it begins to turn light brown and smells nutty. Add more salt to the cauliflower if desired, drizzle with brown butter, and grate a little nutmeg over it. Serve the schnitzels with the cauliflower and the sauce, along with boiled potatoes.