Pretty much the best schnitzel in the world

Ingredients for 4 servings:

• 1 baguette(s) from the previous day
• 100 g breadcrumbs, fine
• 400 g flour
• 5 eggs
• salt and pepper
• 4 schnitzels (180 g each) (from the back of pata negra or organic pork)
• Oil, neutral
• Salt, coarse
• 8 garlic cloves, fresh
• ½ liter vegetable oil, neutral
• 1 organic lemon(s), juice and grated peel
• 2 tbsp mustard, hot (e.g. Löwensenf Extra Hot)
• 5 egg yolks
• 500 g low-fat curd cheese
• salt and pepper

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 40 minutes

Lotte and her father, Michelin-starred chef Christof Lang, serve “pretty much the best schnitzel in the world” with a perfect aioli!

For the breading, cut the baguette in two pieces. Leave one-third with the crust, the rest without the crust. Cut both halves into small pieces, approximately 2 x 2 cm, and blend them not too finely. Stir in the breadcrumbs. Mix the flour and eggs and season with salt and pepper. For the schnitzel (you can also use chicken breast fillet, celeriac slices, or lightly salted eggplant slices), place the meat in a plastic bag and pound it to a thickness of approximately 1.5 cm. Dip the meat first into the flour and egg mixture, then into the bread mixture. Press the breading firmly into the bag. Heat plenty of neutral oil in a pan and fry the schnitzels until golden brown. Tip: If you want to be sure the meat is cooked, simply cut off a small corner and check. Of course, the meat shouldn’t be cooked all the way through. Remove the schnitzels from the pan, drain on kitchen paper, and sprinkle with a little coarse salt. For the aioli, finely blend the fresh garlic and vegetable oil. Combine the lemon juice and finely grated zest, mustard, and egg yolk in a bowl, whisking evenly. Slowly add the garlic oil, whisking continuously. Finally, add the low-fat quark to make the aioli a little lighter and fruitier. Finally, season with salt and pepper. When seasoning, it’s important to leave some aioli left over for your guests.