Summary

Ingredients

For the schnitzel:

• 4 pork schnitzel
• 2 egg (s)
• 60 g flour
• 80 g breadcrumbs

For the vegetables:

• 30 g pumpkin seeds
• 500 g broccoli, frozen
• 1 tablespoon butter
• Herbal salt
• Herbal Pepper

For the sauce:

• 40 g butter
• 2 egg yolks
• 0.5 ½ lemon (s), juice from it
• 1 teaspoon mustard, hotter
• 1 teaspoon sugar
• 0.5 ½ bunch parsley, washed, chopped

Also:

• some salt and pepper
• 6 tablespoon oil

Print Recipe Pin Recipe

Instructions

1. Wash the schnitzel, pat dry and pat flat (ideally between cling film). Whisk the eggs, season with salt and pepper. Prepare a breading line with flour, beaten egg and breadcrumbs.
2. For the broccoli, roast the pumpkin seeds in the pan until golden brown and leave to cool.
3. Cook the broccoli in boiling salted water for about 6 minutes, then drain and return to the saucepan. Now add the butter and let it melt. Now fold in the roasted pumpkin seeds and season with herb salt and herb pepper.
4. For the sauce, melt the butter in a saucepan or in the microwave.
5. Puree the egg yolks, lemon juice, mustard and sugar and stir in the melted butter. Add the washed and chopped parsley and season with salt and pepper.
6. Bread the schnitzel first in the flour, then the egg and finally in the breadcrumbs. Heat the oil in a pan and fry the schnitzel while turning. Drain excess fat on paper towels.
7. Serve the schnitzel with broccoli and sauce, sprinkle with a little parsley.
8. There was also fried potatoes.