Barr Schnitzel

With Butter Sauce

Preparation info
  • Serves


    • Difficulty


    • Ready in

      3 hr

Appears in
Copenhagen Cult Recipes

By Christine Rudolph and Susie Theodorou

Published 2019

  • About

Mia Christiansen, sous chef at Barr, tells us one of the secrets to a succulent schnitzel is the brining of the meat. This is optional, but worth the effort. A basic brine is 1 litre of water mixed with 100 g salt, lightly crushed allspice, black peppercorns and a bay leaf.



  • 5 x large pork tenderloins (140 g each), brined for 2–8 hours
  • 100 g (


For the peas, blend the oil, vinegars, mustard, spices and soy for 30 seconds. Marinate the peas with the chive oil and vinaigrette and season.

Pat the meat dry, then cut each piece through the middle (not all the way through) to open out the tenderloin. Place between 2 sheets of baking pap