Harz blueberry schnitzel
Recipe for 1 person
Award-winning dish, presented by the Association of Harz Chefs v. 1948 e.V. in March 1982.
Ingredients
- 150 g pork schnitzel
- 150 g lard
- 1 teaspoon green pepper
- 80 g blueberries, sugar if desired
- 5 cl sour cream, sour cream or similar.
- 100 g ribbon noodles
- Butter, breadcrumbs
- 3 cl Schierker Feuerstein
- 1 cl retsina or dry white wine
Preparation
- Pound the cutlets on both sides, cut into the edges, season with salt and pepper, dredge in flour and pound.
- Heat the lard in a pan and fry the schnitzel for about 2 minutes on each side, then reduce the heat and fry for another 1 minute on each side, basting with the frying fat.
- Warm the schnitzel on a hot plate in the oven.
- Cook the pasta in lightly salted water until al dente.
- Drizzle 1 cl SCHIERKER FEUERSTEIN over the blueberries and add a little sugar to taste.
- Crush 1 teaspoon of lukewarm rinsed peppercorns with a fork in the gravy and then stir the gravy with 2 cl SCHIERKER FEUERSTEIN and approx. 1 cl white wine in the pan (dissolve the roasting substances for color and flavor!).
- Add the sour cream, stir and bring to the boil only once.
- Add the blueberries (keep 1 teaspoon for garnish), toss once and pour over the schnitzel, warm again briefly.
- Reheat the tagliatelle in a pan with the butter and breadcrumbs, toss and add to the schnitzel on the plate, sprinkle 1 teaspoon of blueberries over the schnitzel.
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