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Pretzel Dusted Schnitzel with
Sweet Onion Caraway Noodles

RG

Ingredients

  • 8 (3-4 ounce) Certified Angus Beef ® shoulder tender medallions *
  • 2 cups crushed pretzels
  • 1 tablespoon fresh thyme, chopped fine
  • 2 tablespoons Italian parsley, chopped fine
  • 1/4 cup Dijon mustard
  • Oil for pan frying
  • 2 tablespoons butter,unsalted
  • 1 large yellow onion, peeled and thinly sliced
  • 1 teaspoon caraway seeds, toasted and chopped
  • 8 ounces egg noodles, cooked al dente
  • 1/4 cup beef stock
  • Salt and pepper to taste

* Other cuts that you can use for this recipe: Sirloin Steak

Instructions

  1. Heat oven to 350 degrees F.
  2. In a shallow bowl combine pretzels, thyme, 1 tablespoon parsley, salt and pepper together; mix thoroughly.
  3. Brush medallions lightly with mustard and coat heavily with pretzel mixture.
  4. Heat oil in a skillet on medium-high heat. Sauté medallions for 3 minutes per side. Remove from pan and place on baking tray; place in oven for 10 minutes or till outside is crisp.
  5. Melt butter in a large sauté pan, add onion and cook until translucent.
  6. Add caraway, cooked noodles, stock and salt and pepper. Continue to cook for 5 minutes stirring continuously.

Nutritional information: Calories: 944 Fat: 31 g Saturated Fat: 11 g Cholesterol: 242 mg Carbohydrate: 90 g Dietary Fiber: 4 g Protein: 61 g Sodium: 1443 mg Iron: 57% of Daily Value

Recipe credit: Certified Angus Beef® brand


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