Sachsenhausen Schnitzel

Ingredients for 4 servings:

• 4 schnitzels, 100 g each, from the pork loin
• 4 cheeses (Hessian farmer’s hand cheese), 50 g each
• 1 egg(s)
• breadcrumbs
• Flour
• 200 g fried onions, ready-made product or homemade
• 4 pinches of salt
• 4 pinch(s) pepper, freshly ground
• 300 ml vegetable oil, OR:
• 150 g clarified butter
• possibly sweet paprika powder

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

Schnitzel Sachsenhausen style (Hessian specialty)

Crack the egg into a soup bowl and beat with a fork. Place the flour and breadcrumbs into separate soup bowls. Clean a sturdy work surface, rinse the schnitzels with cold water, and pat dry. Using a meat tenderizer or a heavy pan, flatten the schnitzel meat until it is no more than 0.5 cm thick (the thinner the better). Season the schnitzels generously with salt and pepper (or a little sweet paprika if you like). Coat the schnitzels until they are fully coated with flour. Then coat the schnitzels in egg and breadcrumbs, pressing the coating firmly into the pan. Preheat a large pan. When it’s hot enough, add the fat and heat briefly. Fry the schnitzels in the very hot fat (the schnitzels should be able to swim in the fat, so don’t skimp) until crispy. For about one and a half minutes per side, depending on the thickness. If possible, turn the schnitzels only once to ensure they are nice and crispy. While the schnitzels are cooking, preheat the grill to maximum and have the hand cheese and fried onions ready. Once the schnitzels are done, remove them from the pan and place them on the oven rack. Sprinkle the schnitzels with fried onions and place a hand cheese in the center of each schnitzel. Bake in the grill until the cheese has melted. Serve best with fried potatoes or potato salad and a green salad.