pat's Recipe

Pretzel Dusted Schnitzel with Sweet Onion Caraway Noodles

Category: Schnitzel

8 (3-4 ounce) beef shoulder tender medallions
2 cups crushed pretzels
1 tablespoon fresh thyme, chopped fine
2 tablespoons Italian parsley, chopped fine
1/4 cup Dijon mustard
oil for frying
2 tablespoons butter
1 large onion, peeled, thinly sliced
1 teaspoon caraway seeds, toasted and chopped
8 ounces egg noodles, cooked al dente
1/4 cup beef stock
salt and pepper to taste

Preheat oven to 350 degrees.
In a shallow bowl, combine pretzels, thyme, 1 tablespoon parsley, salt and pepper together; mix thoroughly.
Brush medallions lightly with mustard and coat heavily with pretzel mixture.
Heat oil in a skillet on medium-high heat. Saute medallions for 3 minutes per side.
Remove from pan and place on baking tray; place in oven for 10 minutes or until outside is crisp.
Melt butter in a large saute pan, add onion and cook until translucent. Add caraway, cooked noodles, stock and salt and pepper. Continue to cook for 5 minutes, stirring continuously.
Add remaining parsley to noodles, season to taste and serve with schnitzel.

makes 4 servings