Name: Eva Schnitzelhaus Mustard Cream Recipe
Cook time: 45 min
Total time: 45 min
Yield: 4 servings
Cuisine: German
Ingredients: 1 cup heavy cream; 2 tablespoons Dijon mustard; 1 clove garlic, minced; 0.5 teaspoon salt; 0.25 teaspoon black pepper; 1 tablespoon fresh parsley, chopped; 1 pound pork loin, sliced thin; 1 cup flour; 2 large eggs, beaten; 2 cups breadcrumbs; 1 teaspoon salt; 0.5 teaspoon black pepper; 2 cups oil for frying; 2 cups green beans, trimmed; 2 cups potatoes, cubed; 2 tablespoons butter; 0.5 teaspoon salt; 0.5 teaspoon black pepper

J. LOHR RIVERSTONE CHARDONNAY

Garlic mayo is a creamy sauce blending mayonnaise with minced garlic, often used to enhance various dishes.

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In a saucepan over medium heat, combine the heavy cream, Dijon mustard, minced garlic, salt, and black pepper. Stir frequently until the mixture thickens, about 5-7 minutes. Remove from heat and stir in the chopped parsley. Set aside.

Prepare the Sauce

Season the pork loin slices with salt and black pepper. Dredge each slice in flour, dip in beaten eggs, then coat with breadcrumbs. Heat oil in a large skillet over medium-high heat. Fry the schnitzels for about 3-4 minutes on each side, until golden brown and cooked through. Drain on paper towels.

Prepare the Schnitzel

For the green beans, steam them until tender, about 5-7 minutes. For the potatoes, boil them in salted water until fork-tender, then drain and toss with butter, salt, and pepper.

Prepare the Sides

heavy cream

 Dijon mustard

garlic, minced

salt

black pepper

fresh parsley, chopped

pork loin, sliced thin

flour

eggs, beaten

breadcrumbs

oil for frying

green beans, trimmed

potatoes, cubed

butter

mustard cream

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Mustard Cream Recipe

Ingredients

Mustard Cream Sauce

Schnitzel

Sides

Method