John Myers
Pumpernickel Schnitzel
The perfect pumpernickel schnitzel recipe with a picture and simple step-by-step instructions.
- 300 g Chicken breast
- 2 Discs Pumpernickel
- Bread flour
- 2 Eggs
- Flour
- Espelette pepper
- Black pepper from the mill
- Salt
- Clarified butter
- Cut small escalopes from the chicken breast and pound them evenly between two sheets or in a freezer bag. Finely crumble two slices of pumpernickel and mix them with roughly the same amount of breadcrumbs.
- Now set up a breading station: 1st station: a flat bowl with flour, 2nd station: a bowl with the clumped eggs, this is seasoned with salt, pepper and Espelette pepper, 3rd station: a flat bowl with Pumpernickel mixture.
- Now first turn the schnitzel in the flour, then knock off the excess flour, then pull it through the egg and then turn in the pumpernickel mixture.
- Heat the clarified butter in a pan, then fry the schnitzel on both sides over a medium heat while swimming, moving the pan over the stove again and again so that the clarified butter overlaps nicely. Then degrease the schnitzel on kitchen paper.
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