Hessian Schmandschnitzel
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 4 veal schnitzel or pork schnitzel
- 600 g sour cream
- 1 large onion (s)
- 2 cloves garlic, small
- 1 packet herbs (8-herb mix, frozen)
- 1 tablespoon tarragon, dried
- 1 tablespoon mustard, mild
- 1 egg (s)
- Flour, breadcrumbs
- salt and pepper
- Oil or fat
Print Recipe
Pin Recipe Instructions
- Finely chop the onions and sauté briefly in a saucepan with a little oil. Add sour cream, pressed garlic, herbs and mustard, bring to the boil briefly and simmer gently for 5 minutes. Take off the stove and let it cool down.
- Knock the schnitzel (preferably with the bottom of a pan), salt and pepper, turn both sides first in flour, then in the egg and finally in the breadcrumbs and fry until golden in a pan with not too little fat. Arrange schnitzel on plates and pour sauce over them.
- There is also a lemon wedge and parsley potatoes. French fries, fried potatoes or croquettes also go well with it. A fresh mixed salad of the season rounds off the dish.
- Tip: For the original recipe, it is advisable to prepare the sauce about an hour or two before the meal, but it is also a pleasure warm or hot. Fresh herbs optimize the taste of sour cream mixture.
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