Schnitzel Cologne style

Ingredients for 2 servings:

• 2 breaded schnitzels (pork or veal)
• 1 onion(s)
• Fat for frying
• 300 g potatoes
• 1 jar apple compote
• 1 ring/s black pudding (Flönz)
• some honey
• 100 ml milk
• some butter

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 40 minutes

Schnitzel with fried Flönz with braised onions, apple compote and mashed potatoes

Peel the potatoes and cook for about 15-20 minutes. Fry the schnitzels in a little fat until nicely browned on both sides, then keep warm. Heat the fat in a pan, cut the onion into half rings and fry until translucent. Add a little honey, deglaze the onions with water (Kölsch beer works too, of course), and reduce the liquid over low heat. Drain the potatoes, mash them, and mix with milk and butter, salt, pepper, and nutmeg to a purée. Slice the Flönz and fry briefly on both sides over medium heat, then place on the fried schnitzel. Top with the braised onions and serve alongside apple compote and mashed potatoes.