John Myers
Ingredients for 4 servings:
- 4 pork schnitzels (ham schnitzels)
- 1 m.-sized egg(s)
- 80 ml cooking cream
- 2 tsp, heaped horseradish
- 3 tsp, heaped mustard, medium hot
- Flour
- Breadcrumbs
- salt and pepper
- 150 g clarified butter
- 1 lemon(s)
Instructions
Working time approx. 15 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 25 minutes
modified Munich schnitzel
Pound the schnitzel, season with salt and pepper. In a shallow dish, whisk the egg with horseradish, mustard, and cream. Coat the seasoned schnitzels in flour, then dip them in the prepared egg mixture, coating both sides. Then coat them in breadcrumbs. Heat clarified butter in a large pan and fry the schnitzels in the lard until golden brown. Drain on a kitchen towel and serve with a slice of freshly sliced lemon. Serve with asparagus with hollandaise sauce and salted caraway potatoes. This recipe came about because we didn’t have enough eggs for four Wiener Schnitzel. And the result was so fantastic that we had to share it with you.
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