Recipe: schnitzels breaded in pretzels

Pretzels, those are…? Yes, those large, pretzel-shaped salty snacks. They’re sometimes included in party-snack assortment boxes, and they’re not expensive at all. If you can’t find pretzels, take a pack of salted breadsticks instead – also incredibly cheap, and it all amounts to the same thing.

Breadcrumbs are actually grated rusks – good to know if you ever run out of breadcrumbs. You can also make breadcrumbs from stale, dried bread. It should even work with crackers and salty biscuits.

How to make schnitzels breaded in pretzels

• Pound the schnitzels under a sheet of plastic wrap until they are all the same thickness. The ideal thickness is no more than one centimeter. You can do this with a special meat mallet, but a saucepan or frying pan works just as well. Season the schnitzels with pepper on both sides. Salt isn’t necessary, because the pretzels are already salty.
• Grind the pretzels or salted breadsticks into coarse crumbs in a food processor. If you don’t have a food processor, put the pretzels in a ziplock bag and roll over them with a rolling pin. They shouldn’t become powder; pieces of pretzel in the breadcrumbs are actually delicious.
• Put the crumbs in a deep plate. In a second deep plate, beat 2 eggs with a tablespoon of mustard. Put the flour in the third soup plate.
• First coat each schnitzel in flour, shaking off the excess. Then place it in the egg, so that a layer of egg sticks to both sides. Coat the schnitzels all over with the pretzel crumbs. Place the schnitzels in the refrigerator for a while: this makes the breading firmer.
• Heat the oil in a frying pan. Melt the butter in it. Fry the schnitzels on both sides until golden brown and cooked through.
• Serve the schnitzels with a green salad and fries.

Also read:

• Recipe: the ultimate Wiener schnitzel
• Five really good tips for freezing and defrosting meat
• How to easily pick up eggshell