Breaded schnitzel with a sauce of sour cream, bacon, onions, and herbs.
For the sauce:
- 75 g bacon, streaky, smoked
- 80 g onion
- 1/4 bunch of chives
- 2 sprigs of parsley
- 1 sprig of dill
- 200 g sour cream
- 1/2 tsp mustard, medium hot
For the schnitzel:
- 4 pork schnitzels from the back
- 30 grams of wheat flour
- 150 g breadcrumbs
- 2 eggs
- 2 tbsp vegetable oil
- Finely dice the bacon for the sauce. Peel and finely chop the onions. Wash herbs, and drain well. Cut the chives into small rolls. Pluck the parsley and dill from the stalks and chop finely.
- Fry the bacon crispy in a coated pan. Add onions and fry briefly. Sprinkle in herbs and mix in. Scoop out 1 tablespoon of the mixture and set aside. Add the sour cream and mustard to the pan and stir. Season with salt and pepper. Bring the sauce to the edge of the stove, it must not boil.
- Beat the 4 150 g escalopes flat as described under Tips/Cooking School. Season with salt and pepper.
- Place the flour and breadcrumbs on a plate. Beat the eggs well on another deep plate. First coat the schnitzel in flour – tap off excess flour – pull through the beaten eggs, then coat the schnitzel in the breadcrumbs and press down lightly.
- Heat the oil in a large coated pan and fry the breaded schnitzel on both sides for 3-4 minutes until golden brown.
- Arrange the schnitzel with the sauce and serve.
- Got the schnitzel taste? Discover our recipe for cordon bleu with pasta and other schnitzel recipes!