in Germany

Jerchen's hearty mini schnitzels

updated

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Ingredients for 5 servings:

  • 5 pork schnitzels (from the topside)
  • 150 g bacon, streaky or ham (lean version)
  • 200 g breadcrumbs
  • 4 tbsp flour
  • 3 eggs
  • 40 g butter or 4 tbsp rapeseed oil (for those who are figure conscious)
  • Salt and pepper, black pepper from the mill, if available also wild garlic salt

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

very popular at parties

Wash the pork schnitzels, pat dry, and then cut into nugget-sized pieces. Cut the bacon into very small cubes and mix with the breadcrumbs. Whisk the eggs. Season the schnitzels with salt and pepper, coat in flour, dip in the beaten eggs, coat in the breadcrumb-bacon mixture, and press the breading onto the surface. Heat the butter or oil in a deep pan and fry the schnitzels until golden brown. Remove from the pan and serve on a plate, perhaps with marjoram purée and sauerkraut. Serve with a cold beer.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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