Crispy Bavarian cutlets are a classic dish of Old German cuisine. Unlike classic pork chops or Wiener schnitzel, here the meat is spiced up mustard and horseradish. Additionally, you can’t forget to bake it in the oven with grated cheese. This makes the dish so unique, delicious and crunchy. It is characterized by a delicate, buttery taste and the slight sharpness of grated cheese. If you like thicker breading, you can repeat the breading twice without extending the frying and baking time.
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Ingredients:
- 2 pork or veal schnitzels,
- 2 tablespoons of table mustard,
- 2 tablespoons of grated horseradish,
- 50 g tartego sera: parmezan, gouda lub cheddar,
- egg,
- 200 g breadcrumbs,
- 1/2 teaspoon of salt,
- 1/2 black pepper,
- a pinch of nutmeg.
Additionally:
- clarified butter for frying.
How to do it:
Pound the meat slices very thinly with a pestle. Season each side with salt, nutmeg and pepper to taste.
Spread one side of the cutlet with a thin layer of mustard and the other side with horseradish.
Pour the breadcrumbs into one deep plate and beat the egg in another. Coat the meat first in the egg and then in the breadcrumbs.
Heat the clarified butter in a pan. Fry each schnitzel evenly on both sides until golden brown.
Place the schnitzels in a buttered ovenproof dish. Sprinkle them lightly with grated cheese and put them in an oven preheated to 170 degrees Celsius for 10-15 minutes.
Serve the crispy Bavarian cutlets warm, immediately after preparation. They taste best with classic potato salad.
Source: Terazgotuje.pl
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