Summary
| Prep Time | 30 mins |
| Cook Time | 5 mins |
| Total Time | 35 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
Ingredients- 1 red pepper (s)
- 75 g pretzel (s) (salted pretzels)
- 4 stalks parsley
- 500 g lettuce (coleslaw)
- 4 pork schnitzel
- 1 egg (s)
- salt and pepper
- 1 tablespoon flour
- 1 lemon (s)
Print Recipe
Pin Recipe Instructions
- Wash and clean the peppers. Cut into fine strips. Wash the parsley, pluck the leaves and chop finely. Fold both under the coleslaw.
- Chop the pretzels. Preferably in a freezer bag.
- Knock the schnitzel flat. Whisk the egg, season the schnitzel. Then turn first in flour, then in the egg and then in the pretzel crumbs.
- Heat the oil in a pan and immediately fry the schnitzel in it. This takes about 5 minutes.
- Wash the lemon and cut into slices. Serve with the coleslaw with the schnitzel.
- The schnitzel should be fried immediately after breading. Otherwise the breading will be mushy and not as nice and crispy as it should.
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The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.
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