Filled schnitzel in lye breading with radish salad

Name: Filled schnitzel in lye breading with radish salad
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 1 Radish (about 600 g); 150 g Spring onions; 1/2 Batavia salad; 3 TABLESPOONS Vinegar; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1/2 -1 TEASPOON Sugar; 3 TABLESPOONS Olive oil; 75 g Pretzel sticks; 4 thin pork cutlets (approx. 140 g each); 4 discs (20 g each) streaky smoked bacon; 4 TSP sweet Bavarian mustard; 1 egg (size M); 2 TABLESPOONS Flour; 3 TABLESPOONS Oil; 4 wooden skewers

AUTHOR
Kristopher Marks

DIFFICULTY
easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 4

1 Radish (about 600 g)
150 g Spring onions
1/2 Batavia salad
3 TABLESPOONS Vinegar
7-10 Tbsp Salt
7-10 Tbsp Pepper
1/2 -1 TEASPOON Sugar
3 TABLESPOONS Olive oil
75 g Pretzel sticks
4 thin pork cutlets (approx. 140 g each)
4 discs (20 g each) streaky smoked bacon
4 TSP sweet Bavarian mustard
1 egg (size M)
2 TABLESPOONS Flour
3 TABLESPOONS Oil
4 wooden skewers

Directions

1
Clean, peel, wash and slice the radish. Clean and wash spring onions and cut them into rings. Clean, wash and drain the salad and pluck into bite-sized pieces. Mix vinegar, salt, pepper and sugar.
2
Misappropriating olive oil. Mix the radish, spring onions and salad, add the vinaigrette and leave to stand for a while. Put salt sticks in a freezer bag and crumble finely with a cake roll. Wash the meat and dab dry.
3
Leave the bacon out in a small pan without fat while turning and take it out. Coat one side of the escalopes with mustard. Season with salt and pepper. Put the bacon slice on one half, fold it over and stick together with a wooden skewer.
4
Whisk the egg. Turn meat first in flour, then in egg and finally in pretzel stick crumbs. Heat the oil in a pan and fry the meat in it over medium heat for about 3 minutes on each side. Arrange schnitzel and salad.
5
Sweet mustard goes well with it.