Hessian Schmandschnitzel

Summary

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

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Instructions

1. Finely chop the onion. Heat oil in a saucepan over medium heat, then sauté the onion for 2-3 minutes until softened.
2. Add the sour cream, pressed garlic, frozen herbs, dried tarragon, and mustard. Bring to a boil over medium heat, then reduce to medium-low heat and simmer for 5 minutes. Remove from heat and let cool for 3-5 minutes.
3. Place each schnitzel between two sheets of plastic wrap and tenderize by striking gently with the bottom of a pan. Season both sides with salt and pepper.
4. Set up three shallow bowls: one with flour, one with beaten egg, one with breadcrumbs. Coat each schnitzel first in flour (shake off excess), then in egg, then in breadcrumbs.
5. Heat a generous amount of oil or fat in a large pan over medium-high heat. Once hot, place the schnitzel in the pan and fry for about 3-4 minutes per side until golden brown, checking that the internal temperature reaches 63°C (145°F).
6. Transfer the schnitzel to plates and pour the sour cream sauce over the top.