North Hesse Schmandschnitzel
You want to feast again, without paying attention to calories (I do not know net, what always have to do in cooking recipes, do not taste se, in any case net ... * g *)?
A new specialty from my native North Hesse?
Well. Schnitzel you can. Even better.
Bread? You know that. Flour, eggs, turn into breadcrumbs. Before salt / pepper on it. Otherwise it will be nice. Kloppen? Matter of opinion. I do not do it, then eat the meat juicier.
So roast, the flesh. Everyone knows. In clarified butter (because of the "trans fatty acids" that form in unsaturated fats, so vegetable oil, and ensure the nice annual rings around the belt).
What is special about it? Nothing. Until then, eat a simple, fried schnitzel.
Nu comes Nordhessen:
In a fresh pan, add a small amount of butter lard (really only n tablespoons, comes even more fat), cubed bacon through pure. Pro Eater so 50-100 grams - after all, we do not want to start a diet competition here. To omit a bit, the whole thing. Nu my favorite vegetables in: curly onions (with me onions come to everything, just not n coffee * g *). If the golden ones are, a tiny clove of garlic, just as tiny chopped. Now just lightly smear and soon remove the pan from the heat.
And now it gets hessian: Tipping a cup of sour cream - or two - depending on the feed processor - in the bacon-onion mixture. Some fresh pepper on it. Pair of herbs (parsley, fresh chives, whatever you want) for the "figure". Stir well, DO NOT cook, otherwise Schmand will flake out.
And the whole thing - about the freshly fried Schnitzel. In addition ne freshly fried potato (again fat Zeuch ...) and a sour cucumber or the alibi salad to it.
Already you have an original North Hessian court in front of you - otherwise there is no net in Germany.
