Bavarian schnitzel with pretzel breading

Ingredients for 3 servings:

• 400 g veal escalope from the topside
• 200 g snacks (salted pretzels)
• 100 ml mustard, sweet
• 3 egg yolks
• salt and pepper
• Clarified butter for frying

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes

Pound the schnitzel, cut into smaller pieces if necessary (we prefer lots of small schnitzels rather than a few large ones). Whisk the egg yolks with a little milk if desired, and season with salt and pepper to taste. Crumble the pretzels, e.g., in a blender or in a bag. It doesn’t have to be very fine; a few larger pieces are fine for a special crunch. Rub the schnitzels with the sweet mustard. Be generous here, as the mustard will only taste very subtly later. Then dip them into the beaten egg yolk and place them in the pretzel coating. Press the coating firmly all around so that the meat is completely covered with pretzel crumbs. Melt enough clarified butter in a pan. If you dip a wooden spoon in and bubbles form, then set over medium heat. Add the schnitzels one after the other, never too many at once. The schnitzels shouldn’t touch each other and they should be swimming in the lard. Once the edges of the meat are golden brown, turn the schnitzel over. Then cook the other side for about the same amount of time. Place the finished schnitzel briefly on a wire rack to drain, then serve hot. Serve with cucumber salad or Bavarian potato salad.