Pretzel Schnitzel with Potato Salad

Muk Röhrl is the landlord of one of the oldest pubs in the world. Here he presents his recipe for pretzel schnitzel with Bavarian potato salad

Recipe for Pretzel Schnitzel with Potato Salad

The ‘Gasthaus Röhrl’ inn in Eilsbrunn has been in the hands of one family since 1658. We met innkeeper Muk Röhrl, who is the eleventh generation to run the traditional pub, and got the recipe for a real pub classic from him - to make at home.

Ingredients for 4 people

Schnitzel:

8 pieces of pork schnitzel, approx. 100 g each
100 g sweet mustard
60 g creamed horseradish
100 g flour
300 g pretzel crumbs from the bakery (coarse)
2 eggs
30 ml cream
salt, pepper, sweet paprika
400 g lard for frying

Potato Salad:

1 kg waxy potatoes
250 ml beef stock
1 small onion (50 g)
30 ml brandy vinegar
15 g salt
10 g sugar
10 g medium-hot mustard
Ground pepper
10 ml sunflower oil

Preparation

Kartoffeln für den Kartoffelsalat pellen

Step 1

To make the potato salad, boil the potatoes in their skins and peel them. Then cut into evenly thin slices. Dice the onion and fry in the pan until translucent. Bring to the boil briefly with the stock, vinegar and spices (the spices mix better and you can keep the remaining potato salad for longer).

Kartoffelscheiben mit der heißen Brühe-Zwiebelmischung übergießen

Step 2

Pour the hot stock/onion mixture over the potato slices, mix carefully and leave to stand for approx. 30 minutes. Only add the oil at the end so that the stock can be better absorbed into the potatoes.

Mehl, Brezenbrösel und Eier in jeweils eine Schale geben

Step 3

Mix the horseradish and sweet mustard in a small bowl. Pound the schnitzels evenly thin, season with salt, pepper and paprika to taste and coat one side with the horseradish and mustard paste (approx. ½ tbsp per schnitzel).

Für die Panade: Mehl, Brezenbrösel und Eier in jeweils eine Schale geben. (Eier mit Salz, Pfeffer würzen und kurz mit der Sahne vermengen)

For the breading: Place the flour, pretzel crumbs and eggs in separate bowls. (Season the eggs with salt and pepper and mix briefly with the cream)

Step 4

Dredge the schnitzels in flour, the entire surface should be evenly floured so that the breading holds well. Tap off any excess flour. Dip the schnitzels in the egg cream and immediately dip in the pretzel crumbs. Tap off any excess breadcrumbs.

TIP: Only press the breadcrumbs down lightly, this favours the soufflé (air pockets under the breading)

Schnitzel sofort in reichlich heißem Butterschmalz goldgelb ausbacken

Step 5

Fry the schnitzels immediately in plenty of hot lard/clarified butter (170°C) in a large pan for approx. 3 minutes on each side, tossing occasionally, until golden brown (the schnitzels are slightly darker than normal schnitzels due to the pretzel crumbs).