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German = Schnitzel. There is no way around it. We LOVE schnitzel. Period. Here is a recipes for the little different schnitzel – with mustard. Using mustard with meat is always good as it gives the meat more flavour and some tenderness. For this recipe we use our Campfire mustard.
Recipe is for 2 persons
Heat up the oil in a frying pan. Use a bit more oil as the breadcrumbs will suck it up.
On one plate, crack the egg and beat it with a fork (or beat it in a mug and pour the egg on the plate). On another plate comes the breadcrumbs. Use a meat tenderizer and beat the meat slightly. The meat won't crawl up and the meat is more tender. Spread the mustard on the pork chops.
With a fork, take one pork chop and dunk it in the egg. One side first, then the other side. Make sure you get egg all over the meat.
Then transfer the meat to the other plate with the breadcrumbs. Again, first one side, then the other side. Use the fork to press the breadcrumbs on the meat.
Repeat with the other pieces of meat. When the oil is hot enough, add the meat to the pan. (heat check = use a wooden spoon and hold it in the oil – when it bubbles, its hot)
Flip the schnitzel after a minute, turn the heat down to avoid burning the breadcrumbs.
Check the inside temperature with a thermometer. It should have minimum 75 degrees.
Serve the schnitzel with salad or fresh carrots and French fries, boiled potatoes or potato salad ( see recipe)