Schnitzel Stuffed with Bacon and Caraway Seeds

Plate the cutlets very thinly between a freezer bag. Brown the caraway seeds in the frying pan, add the olive oil and sauté the onion and bacon. Remove the frying pan from the stove, stir in the breadcrumbs and parsley and season well with salt and freshly ground pepper. Season the cutlets with salt and pepper as well, add a small amount of caraway and bacon mixture on top, fold and press firmly.

Fry the cutlets in a frying pan with olive oil for 2 minutes on each side, remove from the pan and keep warm.

Extinguish the gravy in the frying pan with apple juice. Pour in the whipped cream, mustard and tarragon and cook a little. Warm the cutlets in the sauce and bring to the table. This goes very well with narrow noodles.

Our tip: Use bacon with a fine smoky note!

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