John Myers
Ingredients for 4 servings:
- 4 pork schnitzels
- 2 tbsp sweet mustard
- Flour, smooth
- Breadcrumbs (pretzel crumbs), from about 3-4 old pretzels
- 2 eggs
- 3 tsp lard
- Salt
- pepper
Instructions
Working time approx. 30 minutes; Total time approx. 30 minutes
Schnitzel with sweet mustard and pretzel crumbs
Wash the schnitzels and pat dry, cover with cling film, and gently pound. The schnitzels should be between 3 and 5 mm thick. Lightly salt and pepper both sides, then rub with the sweet mustard. Generously salt the eggs. Coat the schnitzels in flour, pressing down lightly, and then dip them in the egg. Then cover both sides with the pretzel crumbs, pressing down very lightly. Immediately after coating, place the schnitzels in a hot pan with the melted lard and fry until golden brown on both sides. Serve with fried potatoes, parsley potatoes, or simply fries. It tastes especially delicious with cranberry jam and a slice of lemon. A good Bavarian beer goes well with it.
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