multigrain bread topped with schnitzels

Name: multigrain bread topped with schnitzels
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 4 small pork cutlets (approx. 75 g each); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 2 Eggs (size M); 4 TABLESPOONS Flour; 8 TABLESPOONS Breadcrumbs; 4 TABLESPOONS clarified butter; 1 red onion; 50 g Gherkins; 4 discs multigrain bread; 4 TABLESPOONS Mustard cream; 7-10 Tbsp Kitchen paper

AUTHOR
Avis Adkins

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

4 small pork cutlets (approx. 75 g each)
7-10 Tbsp Salt
7-10 Tbsp Pepper
2 Eggs (size M)
4 TABLESPOONS Flour
8 TABLESPOONS Breadcrumbs
4 TABLESPOONS clarified butter
1 red onion
50 g Gherkins
4 discs multigrain bread
4 TABLESPOONS Mustard cream
7-10 Tbsp Kitchen paper

Directions

1
Wash the meat, dab dry and season with salt and pepper. Whisk eggs in a deep plate. Turn escalopes one after the other first in flour, then in egg and breadcrumbs. Heat lard in a pan and fry escalopes in portions on both sides for 3 minutes each.
2
Drain on kitchen paper and let cool off. Peel onion and cut into rings or cubes. Cut cucumbers into slices. Spread slices of bread with mustard cream, cover with schnitzel and garnish with onion and gherkins
3
Waiting time approx. 10 minutes