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Munich Schnitzel | Crispy with Mustard & Horseradish
(0)
30 min
Quick
Knuspr-Küche
Der bayerische Wirtshaus-Klassiker neu interpretiert: Zarte Schweineschnitzel, fein bestrichen mit süßem Hausmachersenf und würzig-frischem Meerrettich, klassisch paniert und in reichlich Butterschmalz goldbraun souffliert ausgebacken. Außen unvergleichlich kross und innen herrlich saftig mit einer feinen süßlich-würzigen Note. Serviert mit frischen Zitronenspalten – traditioneller Genuss für zu Hause!
Preparation method
Preparation & breading
Pat the pork schnitzels dry, place them between two sheets of cling film, and gently pound them evenly with a meat mallet or heavy pan to a thickness of about 4 to 5 mm. Season both sides with salt and freshly ground pepper.
Mix the sweet mustard and horseradish together in a small bowl until smooth. Spread a thin, even layer of the mustard-horseradish mixture onto one side of each schnitzel.
Set up three shallow bowls or deep plates for the breading station: Add the wheat flour to the first bowl. Crack the eggs into the second bowl and whisk briefly with a fork. Fill the third bowl with the breadcrumbs.
Chef's tip
For the typical puffed, soufflé-like breading, press the breadcrumbs on only very lightly and baste the schnitzel repeatedly with hot clarified butter while frying.
Depending on personal preference for heat, the amount of horseradish can be adjusted or replaced with freshly grated horseradish for extra flavor.
110 min
Masterpiece
