Crispy-Crusted Schnitzel

Ingredients

• 4 pork schnitzels
• Salt
• Pepper
• 2 tbsp clarified butter
• 4 tbsp flour
• 1 egg
• 1 tbsp oil
• 200 g cornflakes
• 500 g spinach
• 1 Garlic clove
• 1 tbsp oil
• 1 untreated lemon
• 250 g whipping cream
• 2 sprigs Mint

Instructions

1. 1.

   Wash the spinach thoroughly, place it in a large pot and let it wilt on medium heat until it collapses. Drain, cool, and squeeze out excess water.

2. 2.

   Rinse the pork schnitzels, pat dry, lightly salt and pepper. Place flour on one plate, whisk egg with oil on another, and put cornflakes on a third plate. Heat clarified butter. Coat each schnitzel first in flour, then in egg mixture, and finally in cornflakes. Fry in hot clarified butter for 4 minutes per side until golden.

3. 3.

   Peel the garlic clove, finely chop it, sauté in oil, then add the spinach. Pour in cream and let it reduce briefly. Grate zest from the lemon, squeeze half of its juice, and mix into the spinach. Serve the schnitzels with lemon‑spinach, sprinkle with zest, and garnish with mint leaves.