Pork Schnitzel

 Old Bavarian Schnitzel

(serves 2)

2 pork schnitzel

2 tbsp sweet mustard ( I used sweet and spicy mustard and left out the horseradish)

2 tbsp hors radish

grated cheese ( I omitted the cheese)

1 egg

bread crumbs (Panko)

salt, pepper, nutmeg to taste

clarified butter for frying (used a mix of  butter and peanut oil)

Old Bavarian Schnitzel

• pound the meat.
• spice each meat side with salt, nutmeg and pepper.
• spread on one side a thin layer of mustard, on the other side spread horseradish.
• beat the egg in a deep plate.
• turn the meat first in egg then in the breadcrumbs.
• fry each schnitzel in clarified butter on both sides until it is showing a golden brown color.
• now place the meat in an oven proof form and sprinkle grated cheese on top.
• broil the schnitzel for 15 min at 340 F.

Serve with potato salad.

The recipe said to serve with potato salad but Charlie wanted mashed potatoes and chicken gravy and I had a can of corn I wanted to use up.