Palatinate Mettschnitzelchen
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 4 large pork schnitzel, thin 180-200 g each
- 2 tablespoon mustard, medium hot
- 200 g Mett (pork meat)
- 20 g herbs, mixed fresh
- 1 clove garlic
- 1 shallot (s), (onion)
- 1 tablespoon butter
- 1 teaspoon marjoram
- 1 egg (s)
- 6 slices bacon
- 100 ml white wine
- 200 ml vegetable broth or meat broth
- 200 ml sweet cream
- 500 g onion (s)
- 1 bunch parsley
Print Recipe
Pin Recipe Instructions
- Wash the pork schnitzel under running water, pat dry and pat thinly. Season with salt and pepper and brush with mustard.
- For the filling, put the pork meat with the selected, washed and finely chopped herbs in a bowl. Peel and finely dice the clove of garlic and shallot.
- Heat the butter in a pan, add the garlic and shallot and sweat until translucent. Add the marjoram and toss.
- Add the garlic shallots with the egg to the mince and process everything to a smooth mass. Season the mixture with salt and pepper, bind lightly with breadcrumbs and distribute evenly over the schnitzel.
- Fold the schnitzels together, pin them with toothpicks and turn them in flour. Heat the clarified butter in a pan and fry the Mettschnitzel in it. Add the bacon slices and fry. At the end of the cooking time, remove the schnitzel and slices of bacon from the pan and keep warm.
- Add the white wine, the vegetable or meat stock and the cream to the remaining frying fat and bring to the boil once. Slightly thicken the sauce with a little mixed cornstarch. Season to taste with salt and pepper.
- Peel the onions, cut into thin slices and turn them in flour. Heat the clarified butter and fry the onion slices until golden.
- Arrange the sauce, the Mettschnitzel and the bacon slices. Cover with the baked onions, sprinkle with fine parsley, garnish, serve with fried potatoes and mixed salad.
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