Palatinate Mettschnitzel

Ingredients for 4 servings:

• 4 large pork schnitzels, thin, 180-200 g each
• 2 tbsp mustard, medium hot
• 200 g Mett (pork meat)
• 20 g herbs, mixed fresh
• 1 clove(s) garlic
• 1 shallot(s) , (onion)
• 1 tbsp butter
• 1 tsp marjoram
• 1 egg(s)
• 6 slices of breakfast bacon
• 100 ml white wine
• 200 ml vegetable broth or meat broth
• 200 ml sweet cream
• 500 g onion(s)
• 1 bunch of parsley

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Wash the pork schnitzels under running water, pat dry, and pound thinly. Season with salt and pepper, and brush with mustard. For the filling, place the minced pork in a bowl with the sorted, washed, and finely chopped herbs. Peel and finely dice the garlic clove and shallot. Heat the butter in a pan, add the garlic and shallot, and sweat until translucent. Add the marjoram and toss to combine. Add the garlic shallots and egg to the minced pork and mix until smooth. Season the mixture with salt and pepper, lightly thicken with breadcrumbs, and spread evenly over the schnitzels. Fold the schnitzels together, secure with toothpicks, and coat in flour. Heat the clarified butter in a pan and fry the minced pork schnitzels in it. Add the bacon slices and fry with the bacon. Once cooking is complete, remove the schnitzels and bacon slices from the pan and keep warm. Add the white wine, vegetable or meat broth, and cream to the remaining frying fat and bring to a vigorous boil. Lightly thicken the sauce with a little cornstarch. Season with salt and pepper. Peel the onions, thinly slice them, and coat them in flour. Heat the clarified butter and fry the onion slices until golden brown. Serve the sauce, the minced pork cutlets, and the bacon slices. Top with the cooked onions, sprinkle with finely chopped parsley, garnish, and serve with roasted potatoes and a mixed salad.