Summary

Ingredients

• 2 large pork schnitzel from the topside
• 2 medium egg (s)
• 6 tablespoon, heaped breadcrumbs
• 2 tablespoon, heaped mustard, medium hot (Bautzner mustard)
• 0.5 teaspoon ½ garlic granules or freshly grated garlic
• 1 head cauliflower
• 1 teaspoon aromatic
• Water or broth
• Flour
• Clarified butter
• butter
• salt and pepper
• Broth powder or broth paste
• nutmeg

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Instructions

1. Clean the cauliflower, cut into four, sauté with the aromatic in a little water and keep warm.
2. Season the schnitzel with pepper and garlic granules and let rest for about 20 minutes. Now salt the schnitzel and brush with the mustard. Then bread with flour, eggs and breadcrumbs and fry in hot clarified butter for about 5 minutes per side. Place the finished schnitzel on a warm meat platter.
3. Dust about 2 tablespoons of flour into the frying fat, let it brown, deglaze with water or stock and stir well with a whisk. Pour in enough water or stock until the sauce has the desired consistency, then simmer for about 3 minutes. Season to taste with salt, pepper or broth powder.
4. Melt some butter with a pinch of salt in a small saucepan and heat until it starts to turn light brown and smell nutty.
5. If necessary, add salt to the cauliflower, drizzle with the brown butter and rub some nutmeg over it.
6. Serve the schnitzel with the cauliflower and sauce and serve with boiled potatoes.