Schnitzelsemmel

Ingredients

• 1 hard‑boiled egg
• 2 cornichons
• 6 seedless green olives
• 1 tbsp chopped parsley
• 1 tbsp mayonnaise
• 2 tbsp yogurt
• Salt
• Pepper (freshly ground)
• Tabasco
• 1 tbsp flour
• 1 egg
• 40 g breadcrumbs
• 160 g pork schnitzels (2 pieces)
• 250 ml sunflower oil (for frying; 6 tbsp for pan‑frying)
• 2 rolls
• 3 tbsp softened butter
• 2 Tomatoes
• 2 lettuce leaves

Instructions

1. 1.

   Finely chop cucumbers and olives. Peel the egg and finely chop it as well.

2. 2.

   Whisk mayonnaise with yogurt, then stir in cucumbers, olives, egg, and parsley; season with salt, pepper, and Tabasco.

3. 3.

   On one plate mix flour with salt and pepper. Beat the egg on a second plate. Place breadcrumbs on another plate. Pat the schnitzels lightly flat, then coat first in flour, next in beaten egg, and finally in breadcrumbs.

4. 4.

   Heat oil in a deep fryer or skillet and fry the schnitzels for about 3 minutes per side. Remove them and drain on kitchen paper; let cool slightly.

5. 5.

   Slice the rolls open and spread butter on each half. Wash tomatoes, slice them, and place slices on the lower roll halves. Add lettuce leaves, then place the schnitzel and sauce on top, and cover with the upper roll halves.