Fresh herbs, such as parsley, chives, marjoram, thyme
3 tbs. medium-strong mustard
4 tbs. clarified butter
11.2 oz. Erdinger Hefe-Weizen
3 tbs. cream
Rinse the cutlets, pat dry and tenderize with mallet. Finely chop the herbs and blend with the mustard. Then coat the cutlets with the mustard-herb paste. Cut 2 peeled carrots lengthwise and lay in strips across the cutlets. Roll the meat up as roulades and secure with short picks. Heat the clarified butter and cook the roulades on all sides until brown. Douse with Hefe-Weizen and stew in a closed pot for 20 minutes. Peel the remaining carrots, cut into slices and saute in clarified butter. Steam slowly at low heat for about 10 minutes.
When the schnitzel roulades are done, take them out of the pot, stir cream into meat juices and cook thoroughly. Season with salt and pepper and let the roulades quickly simmer again.
Serve the schnitzel roulades with carrots and Hefe-Weizen sauce. Goes well with fried potatoes or simply fresh, white bread.
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