Harry's Brewmaster Schnitzel

Ingredients for 2 servings:

• 2 pork schnitzels, cut into Cordon Bleu by the butcher
• 50 g Gruyère cheese
• 100 g smoked ham, diced, with high fat content
• 1 garlic clove(s)
• 2 tsp mustard (mustard caviar)
• 15 g horseradish
• 2 shallots
• salt and pepper
• 5 g parsley
• Flour, grippy
• 2 eggs
• 50 ml beer, dark
• Breadcrumbs
• 1 lemon(s)

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 55 minutes

To make the pretzel breadcrumbs, gather 3-4 pretzels some time in advance and let them dry. Roughly chop them and blend them in a blender until the crumbs reach the right consistency. Grate the cheese. Finely chop the garlic and grate the horseradish. Finely dice the shallots and finely chop the parsley. Whisk the eggs. Add the beer and beat it a few times. Pat the schnitzels dry, pound them vigorously, and season with a pinch of pepper. I like to use steak pepper. Spread half of the schnitzel with the mustard caviar, making sure the coated side is on the inside. Place the remaining cheese, diced ham, finely chopped garlic, fresh horseradish, and parsley on top of the mustard. Fold the halves together and carefully seal them all around with meat skewers. Dust the filled schnitzels with the strong flour and dip them in the beer-egg mixture. Then carefully coat in the pretzel breadcrumbs. Fry the filled and breaded schnitzels in a pan in hot clarified butter. Serve with a lemon wedge. Serve with bacon-wrapped beans, fried potatoes, or French fries.