Farmer's escalope in lye breadcrumbs

Name: Farmer's escalope in lye breadcrumbs
Yield: 1
Ingredients: 1 Radish; 2 Spring onions; 1 Batavia salad; 3 TABLESPOONS Cider vinegar; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Sugar; 2 TABLESPOONS good olive oil; 4 discs smoked streaky bacon (about 20 g each); 4 thin pork cutlets (approx. 150 g each); 4 TSP sweet Bavarian mustard; 75 g Pretzel pastries (e.g. pretzel sticks); 1 Egg; 2-3 TABLESPOONS Flour; 2-3 TABLESPOONS clarified butter; 4 wooden skewers; 7-10 Tbsp Freezer bag

AUTHOR
Rachel Vazquez

DIFFICULTY
very easy

RATING

Ingredients

Servings: 1

1 Radish
2 Spring onions
1 Batavia salad
3 TABLESPOONS Cider vinegar
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Sugar
2 TABLESPOONS good olive oil
4 discs smoked streaky bacon (about 20 g each)
4 thin pork cutlets (approx. 150 g each)
4 TSP sweet Bavarian mustard
75 g Pretzel pastries (e.g. pretzel sticks)
1 Egg
2-3 TABLESPOONS Flour
2-3 TABLESPOONS clarified butter
4 wooden skewers
7-10 Tbsp Freezer bag

Directions

1
For the salad, peel and wash the radish, and slice or slice it thinly. Clean, wash and cut spring onions into rings. Clean, wash, spin dry and pluck the salad into pieces. Mix ##vinegar##, salt, ##pepper## and about 1/2 teaspoon sugar, fold in oil.
2
Mix with spring onions, radish and salad.
3
Fry the bacon in a pan without fat until crispy and remove. Dab schnitzel dry and tap flatter if necessary. Spread with ##mustard## and season with a little salt and pepper. Place the bacon on 1 half of each cutlet, fold the other half over and fix with skewers.
4
Put the lye pastry in a freezer bag, close it and crumble it finely with a rolling pin. Whisk the egg. Turn the cutlets in flour first, shake off excess flour. Then pull through the egg, let it drip off a little.
5
Finally turn in the lye crumbs, press lightly. Heat the lard in a large pan. Fry the escalopes in it at medium heat for 4-5 minutes on each side. Serve with the radish salad.