wood chips

Ingredients for 4 servings:

• 4 large pork neck schnitzels
• possibly breakfast bacon
• 200 g sauerkraut
• 1 tbsp lard (greaves)
• 100 g bacon, diced
• 1 large onion(s)
• 2 cloves garlic
• salt and pepper
• Caraway seeds
• e.g. breadcrumbs
• 1 egg(s)
• 100 ml cream
• n. B. Flour
• 4 eggs

Instructions

Working time approx. 15 minutes; Rest time approx. 15 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 40 minutes

great for using up leftover sauerkraut

Lightly sauté the bacon cubes in the lard, add the onions. When they are translucent, press in the garlic, add the caraway seeds and sauerkraut (preferably already reheated several times). Fry everything well until it turns a nice brown color and the liquid has cooked off. Turn off the power and let it cool. Pound the schnitzels (preferably neck schnitzels, otherwise the whole thing will be too dry) between two freezer bags until as thin as possible. Season the schnitzels well with salt and pepper, fill them with the sauerkraut (if you like bacon, you can also fry two slices of crispy bacon per schnitzel and add them in) and fold them together like a cordon bleu. Bread the schnitzels 2-3 times, otherwise they will spread during frying (especially pressing the edges firmly). To do this, first coat them in flour, then dip them in the egg beaten with cream and then coat them in breadcrumbs. Now fry the whole thing slowly in a pan with plenty of fat until golden brown, then return it to the oven at 100°C for another 15 minutes to keep warm and let it rest. While the schnitzels rest, fry the four eggs into fried eggs. Serve the schnitzels on plates and top each with a fried egg. Serve with fried potatoes, fried dumplings, or potato salad.