4 pork fillets
1 egg
flour
breadcrumbs
salt & pepper
butter
Pound the fillets until thin, roll in seasoned flour, brush with beaten egg and roll in breadcrumbs. Fry on both sides quickly in hot butter. Serve very hot with sautéed potatoes and a water cress or cucumber salad.
In holstein they serve schnitzels with a fried egg as a garnish. In other parts of the country they use capers, chopped olives, chopped egg whites or sliced gherkins as garnishes.
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