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🍽️ Crispy Schnitzel Bun with Cucumber-Egg Sauce

1687 kcal · 30 min · 4 servings

Ingredients

• 1 hard-boiled egg
• 2 cornichons
• 6 pitted green olives
• 1 tbsp chopped parsley
• 1 tbsp mayonnaise
• 2 tbsp yogurt
• salt
• pepper (from the mill)
• tabasco
• 1 tbsp flour
• 1 egg
• 40 g breadcrumbs
• 160 g pork schnitzel (2 pork schnitzel)
• 250 ml sunflower oil (for frying; 6 tbsp for pan-frying)
• 2 rolls
• 3 tbsp soft butter
• 2 tomatoes
• 2 lettuce leaves

Instructions

1. 1. Wash the cucumbers and remove the stem ends. Cut the cucumbers into very small cubes.
2. 2. Pit the olives. Finely chop the olives.
3. 3. Boil the eggs until hard-boiled. Peel the cooked eggs.
4. 4. Finely chop the peeled eggs.
5. 5. Wash the fresh parsley. Pick the leaves off the stems and chop them finely.
6. 6. Put the mayonnaise into a bowl.
7. 7. Add the yogurt to the mayonnaise.
8. 8. Stir the mayonnaise and yogurt together with a spoon until you have a smooth mixture.
9. 9. Add the finely chopped cucumbers to the mayonnaise-yogurt mixture.
10. 10. Add the finely chopped olives to the bowl.
11. 11. Add the finely chopped eggs to the bowl.
12. 12. Add the finely chopped parsley to the bowl.
13. 13. Stir all the sauce ingredients well until they are evenly distributed.
14. 14. Season the sauce with salt.
15. 15. Season the sauce with freshly ground black pepper.
16. 16. Add a few drops of Tabasco sauce to the mixture.
17. 17. Finally mix the sauce thoroughly.
18. 18. Take a flat plate.
19. 19. Put the flour on the plate.
20. 20. Season the flour with a pinch of salt.
21. 21. Season the flour with freshly ground black pepper.
22. 22. Take a second flat plate.
23. 23. Beat the egg in a small bowl or on a plate with a fork until it is frothy.
24. 24. Take a third flat plate.
25. 25. Put the breadcrumbs on the third plate.
26. 26. Take a schnitzel.
27. 27. Pound the schnitzel flat with a meat mallet or a heavy pot to make it thin.
28. 28. Turn the flat schnitzel in the seasoned flour. Press it lightly so the flour sticks.
29. 29. Shake off the excess flour from the schnitzel.
30. 30. Dip the floured schnitzel into the beaten egg. Turn it so it is covered all over.
31. 31. Lift the egg-coated schnitzel out and let the excess egg drip off.
32. 32. Turn the schnitzel in the breadcrumbs. Press the crumbs on lightly.
33. 33. Lift the breaded schnitzel and shake it lightly to remove loose crumbs.
34. 34. Repeat steps 26 to 33 for all remaining schnitzels.
35. 35. Heat the oil in a deep fryer or a deep frying pan.
36. 36. Check if the oil is hot enough (approx. 170 degrees Celsius).
37. 37. Carefully place the schnitzels into the hot oil.
38. 38. Fry the schnitzels on the first side for about 3 minutes until golden brown.
39. 39. Turn the schnitzels.
40. 40. Fry the schnitzels on the second side for about 3 minutes until golden brown.
41. 41. Lift the finished schnitzels out of the oil.
42. 42. Place the schnitzels on kitchen paper.
43. 43. Let the kitchen paper absorb the excess fat.
44. 44. Let the schnitzels cool down briefly.
45. 45. Take the buns.
46. 46. Slice the buns lengthwise, but not all the way through (leave the hinge intact).
47. 47. Take the butter.
48. 48. Spread the butter on the inside surfaces of the buns.
49. 49. Wash the tomatoes under cold water.
50. 50. Cut the tomatoes into thick slices.
51. 51. Place the tomato slices on the bottom halves of the buns.
52. 52. Take the lettuce leaves.
53. 53. Place the lettuce leaves on top of the tomato slices.
54. 54. Place the warm schnitzels on the lettuce.
55. 55. Add a large spoonful of the cucumber-egg sauce over the schnitzels.
56. 56. Place the top halves of the buns on the filling.
57. 57. Press the bun together lightly.
58. 58. Serve the schnitzel bun immediately.

Nutrition per serving

• kcal: 1687
• Protein: 34 g · Fett/Fat: 151 g · Carbs: 53 g