Swabian Schnitzel

For the Swabian Schnitzel, pound the schnitzels and lard with bacon. Season with salt and pepper and dip in flour.

Heat the butter in a frying pan, brown the meat on both sides and remove from the pan. Roast the onions in the remaining drippings, dust with flour and pour in water. Add a soup cube.

Add pickled gherkins, capers, parsley, anchovy paste and sour cream to the sauce.

Put in the Swabian cutlets and let them stew for another 30 minutes.

Preparation Tip:

The Swabian Schnitzel recipe tastes very good with spaetzle.

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