Berenbosteler Schnitzel
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 10 mins |
| Total Time | 25 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 4 pork schnitzel (ham schnitzel)
- 1 egg (s)
- 80 ml cooking cream
- 2 teaspoon, heaped horseradish
- 3 teaspoon, heaped mustard, medium hot
- Flour
- breadcrumbs
- salt and pepper
- 150 g clarified butter
- 1 lemon (s)
Print Recipe
Pin Recipe Instructions
- Beat the schnitzel, season with salt and pepper. Mix the egg with the horseradish, mustard and cooking cream in a flat form. Roll the seasoned schnitzel in the flour, then add to the prepared egg mixture and wet on both sides. Then turn in breadcrumbs.
- Heat the clarified butter in a large pan and fry the schnitzel until golden yellow while floating in the lard. Drain on a kitchen towel and serve with a slice of freshly sliced lemon.
- This goes well with asparagus with hollandaise and salty cumin potatoes.
- This recipe arose from the necessity of not having enough eggs for 4 Wiener Schnitzel in the house. And the result was so great that we have to share it with you.
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