Summary

Ingredients

• 4 pork schnitzel, each 150 g
• 2 teaspoons mustard
• 1 tablespoon paprika powder
• 1 tablespoon flour
• 50 g bacon, mixed
• 2 onion (s), diced
• 1 tablespoon oil

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Instructions

1. Spread a thin layer of mustard on each pork schnitzel. In a shallow dish, mix the paprika powder with the flour. Coat each schnitzel in the paprika-flour mixture, then place on a wire rack and allow the coating to set completely.
2. Heat the oil in a large pan over medium-high heat. Add the bacon and diced onions and fry until the bacon is crispy and the onions are softened. Remove with a slotted spoon and set aside. In the same pan with the fat remaining, fry the schnitzel for 2-3 minutes on each side over medium-high heat, then reduce to low heat and continue frying for about 4 minutes until the internal temperature reaches 63°C (145°F). Return the bacon and onions to the pan and stir gently for about 1 minute until heated through.
3. Serve the schnitzel topped with the bacon and onions.