John Myers
Ingredients for 2 servings:
- 2 pork schnitzels from the topside
- 200 g mushrooms, fresh
- 100 g bacon
- 60 g cheese, spicier, like Appenzeller
- 1 garlic clove(s)
- 2 shallots
- nutmeg
- salt and pepper
- Parsley, fresh
- 2 eggs
- 200 ml wheat beer, dark (yeast wheat beer)
- 250 g wheat flour type 405
- Flour, strong (e.g. Spätzle flour)
- Clarified butter
Instructions
Working time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes
Halve the mushrooms and slice each half into strips, then slice the shallots into strips. Dice the bacon. Finely chop the parsley and garlic, or press the garlic. Cut the cheese into fine, not too large strips. This will make the filling for the schnitzel. For the batter, whisk the eggs and stir in the beer. Mix with flour, salt, pepper, and nutmeg until a smooth batter forms. Brown the bacon, then add the mushrooms and, shortly after, the shallots. Finally, stir in the garlic and parsley and toss briefly. Finish with a pinch of pepper; steak pepper can also be used if you have it. Remove the pan from the heat and cover. Pat the schnitzels dry and pound them evenly thinly so that they can easily be folded in half later – but don’t poke holes in them! Lightly season the schnitzels, but be careful with the salt! Then lay out the schnitzels and place the filling in the middle of one half. Add the finely sliced cheese to this filling. Don’t overdo it; it should only leave a subtle hint; this is already a very filling dish! Fold the schnitzels shut and seal the open edges with roulade pins. Of course, the schnitzels will now have a noticeable belly! Carefully coat them in the flour and then, just as carefully, dip them in the beer batter. Fry the schnitzels in hot clarified butter, turning occasionally, until golden brown. The pan should be well filled with clarified butter, otherwise it won’t work. Use a deep pan in which you can also toss the fat! After placing the schnitzels in the pan, reduce the heat by about 20%. You can tell when the schnitzels are done by the color of the beer batter—it takes less than 10 minutes! These schnitzels go very well with potato cakes, but also with fried potatoes or Schupfnudeln with sauerkraut. I hope you enjoy cooking this recipe and enjoy your meal!
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