Hessian Schnitzel

Name: Hessian Schnitzel
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 2 Onions (approx. 200 g); 2 Garlic cloves; 200 g streaky smoked bacon; 1 collar curly parsley; 1 collar Chives; 1 collar Dill; 6 Stem(s) Tarragon; 9 TABLESPOONS Sunflower oil; 400–600 g Schmand; 1 TABLESPOON medium hot mustard; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 4 Veal or pork cutlet (500-600 g); 2 Eggs (size M); 50 g Flour; 100 g Breadcrumbs; 2 Freezer bag

AUTHOR
Antoine Long

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

2 Onions (approx. 200 g)
2 Garlic cloves
200 g streaky smoked bacon
1 collar curly parsley
1 collar Chives
1 collar Dill
6 Stem(s) Tarragon
9 TABLESPOONS Sunflower oil
400–600 g Schmand
1 TABLESPOON medium hot mustard
7-10 Tbsp Salt
7-10 Tbsp Pepper
4 Veal or pork cutlet (500-600 g)
2 Eggs (size M)
50 g Flour
100 g Breadcrumbs
2 Freezer bag

Directions

1
Peel onions and garlic. Dice onions, chop garlic finely. Cut bacon into small cubes. Wash parsley, chives, dill and tarragon, shake dry and chop finely
2
Heat 1 tablespoon of oil in a frying pan, add bacon and let it crisp. Add onions and garlic, fry for about 2 minutes and remove the pan from the heat. Set aside 1 tablespoon bacon-onion mixture and 1 tablespoon chopped herbs. Add sour cream, remaining herbs and mustard to the pan, stir and carefully heat up (sour cream must not boil). Season sauce with salt and pepper
3
Dab the schnitzel dry and tap it slightly flatter between two sliced freezer bags. Place eggs, salt and pepper in a deep plate and whisk with a fork. Put flour and breadcrumbs also separately on 2 plates. Heat 4 tablespoons of oil in a large frying pan and fry 2 escalopes in it until brown while turning. Remove from the pan and keep warm. Clean the pan, heat 4 tbsp. oil in it and fry the two remaining escalopes in the same way. Pour souring sauce over the escalopes, sprinkle with remaining bacon and herbs. Boiled potatoes and salad taste good with it