Hamburg schnitzel

Ingredients for 2 servings:

• 2 onions
• 2 pork schnitzels
• 3 tbsp buckwheat flour
• 3 eggs
• 6 tbsp breadcrumbs
• 8 capers
• Paprika powder, sweet
• salt and pepper
• some vegetable cream or clarified butter

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 25 minutes

Set up a breading station. This means placing the flour on the first plate, an egg on the second plate and whisking it with the paprika powder, and the breadcrumbs on the third plate. Peel the onions, slice them first, then press them into rings. Coat the onion rings in flour, shaking off any excess flour. Heat some vegetable cream in a pan and fry the onions until crispy. Remove the rings from the fat and place them on kitchen paper. Wash the schnitzels, pat them dry, place them individually in a freezer bag, and pound them very thinly. Season the meat on both sides with salt and pepper. First coat the schnitzels in the flour, shaking off any excess flour, then dip them several times in the egg, and finally coat them in the breadcrumbs. Lightly press the breadcrumbs down. Pour enough vegetable cream into a pan to cover the fat to a depth of about 1.5 cm. Heat the fat and reduce the heat to medium. Add the schnitzels and fry for about 5 minutes on each side. Don’t turn the meat too quickly; a crust must form on each side first. Either shake the pan so that the fat runs over the schnitzels or ladle them over with a spoon. When the schnitzels are done, remove them from the pan and briefly drain the fat on baking paper. In the meantime, heat a little more vegetable cream in a second pan and carefully break in the remaining two eggs. Spread 4 capers on each of the slightly set egg whites, season the eggs with salt and pepper and fry gently. Transfer the schnitzels to plates, place a fried egg on each one and then the fried crispy onion rings on top. Serve with French fries, fried potatoes or bread.