Original Thuringian Hunter Schnitzel
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 4 slices sausage (beer ham)
- some flour
- 2 egg (s)
- 100 g breadcrumbs
- 4 tablespoon oil (peanut oil)
- 300 ml sauce (meat stock)
- 1 tablespoon paprika powder, noble sweet
- 100 ml cream
- 400 g veetables (carrots and peas), frozen
- 2 tablespoon butter, salted
Print Recipe
Pin Recipe Instructions
- For the schnitzel, cut the beer ham lengthways into 2 cm thick slices (lengthways cut). Turn the beer ham slices in flour, pull them through the whisked eggs and press them into the breadcrumbs. Fry the individual schnitzel in hot oil in a non-stick pan on each side over medium heat until golden brown.
- Make the sauce from the meat stock, the cream and some paprika. Heat the carrot and pea mixture in the butter so that it stays crisp.
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