Method

There are different ways of preparing this dish, but this recipe has been chosen as being more typically German than the others.

The chops are flattened, and one chop is laid on another chop, and sandwiched in between are finely chopped apples and prunes, previously cooked till soft in a little butter and sugar, and finely chopped lemon peel. The cutlets are then brushed over with yolk of egg, coated with breadcrumbs, and fried in butter. Sauerkraut is served with this dish.

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