schnitzel munich style

Name: Schnitzel Munich Style
Prep time: 1 h 15 min
Cook time: 15 min
Yield: 2
Cuisine: German
Ingredients: 2 - pork cutlets cubed or pounded out thin; 1 teaspoon(s) mustard, spicy brown; 1 teaspoon(s) horseradish sauce; 1 large egg; 1/8 cup(s) milk (i use butter milk); 1/8 cup(s) bread crumbs; 1/8 cup(s) seasoned flour (i like kentucky kernel); 3 tablespoon(s) butter (for frying)

48 Pinches 8 Photos

Dave T.

Cades Cove, TN

Updated on Nov 22, 2016

In German-speaking countries, the term Schnitzel means cutlets, not just breaded fried ones. It can be pork, chicken, beef, veal or any meat in general, pounded out thin. Munich style schnitzel is a variation on the Wiener Schnitzel prepared with horseradish and/or mustard before coating in flour, egg and bread crumbs. It can be served with mashed, fried or wedged potatoes and a green salad or vegetable. I do hope you will try and enjoy this as much as I did while I was in Germany in the late 70's

Rate

prep time 1 Hr 15 Min

cook time 15 Min

method Pan Fry

yield 2 serving(s)

Ingredients

2 - pork cutlets cubed or pounded out thin
1 teaspoon mustard, spicy brown
1 teaspoon horseradish sauce
1 large egg
1/8 cup milk (i use butter milk)
1/8 cup bread crumbs
1/8 cup seasoned flour (i like kentucky kernel)
3 tablespoons butter (for frying)

How To Make schnitzel munich style

Step 1

Pound out or cube pork cutlets, season with salt and pepper

Step 2

Mix together horseradish and mustard and coat pork cutlets, allow to sit in fridge for at least 1 hour
Step 3

In separate dishes place bread crumbs and season flour, set aside. In a separate bowl mix together egg and milk
Step 4

Coat each cutlet with flour, then dip in milk and egg mixture then into bread crum mixture
Step 5

Pan fry in butter on medium low until golden brown on each side, serve with course brown mustard
Step 6

Recipe can be scaled up as needed ::::::::::Enjoy::::::::::
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