Inspired by a TV show, the columnist shares a recipe for Münchner schnitzel, a Bavarian-style dish. The pork cutlet is pounded thin, spread with sweet mustard and horseradish, breaded, fried, and basted with melted butter. A delicious and unique flavor combination.
Many things inspire the types of recipes I present in my column, and television food shows is one of them.
To make it, a pork cutlet was pounded until very thin and long and wide enough to almost fill a dinner plate. Like other types of schnitzels, the German word for cutlet, it was then breaded. The only problem was that when I went shopping for the ingredients I could not find any sweet Bavarian-style mustard for sale. So, I decided to sweeten the whole grain Dijon mustard I had at home with a bit brown sugar and it worked well.
Put a piece of parchment paper on a cutting board. Set a piece of the pork in the centre of the paper. Cover with a double layer of plastic wrap. Using a kitchen hammer, pound the pork until very thin, about 1/8- to 1/4-inch thick, and then set on a plate. Pound the other piece of pork in this fashion.
Pour 1/8-inch of the oil into a large skillet and set over medium, medium-high heat . When oil is hot, set the schnitzels in the skillet and cook until golden and cooked through, about three minutes per side. When cooked, drain the schnitzels on paper towel. Drain oil from the skillet and add the butter. When butter is melted, removed skillet from the heat. Set one schnitzel on each of two dinner plates and drizzle with the melted butter. Garnish with lemon slices and parsley sprigs and serve.
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