
Recipe
Mulun Schnitzel
Crispy Croatian-Inspired Mulun Schnitzel: A German Twist on a Classic Dish
4.1 out of 5
Indulge in the flavors of Croatia with a German twist in this Mulun Schnitzel recipe. This dish combines the traditional Croatian mulun sauce with the beloved German schnitzel, resulting in a delightful fusion of flavors.
Metadata
Preparation time
30 minutes
Cooking time
20 minutes
Total time
50 minutes
Yields
4 servings
Preparation difficulty
Medium
Suitable for
Omnivore, Low carb, High protein, Dairy-free, Gluten-free (if using gluten-free breadcrumbs)
Allergens
Eggs, Wheat (if using regular breadcrumbs)
Not suitable for
Vegetarian, Vegan, Paleo, Keto, Nut-free
Ingredients
In the original Croatian dish, Mulun, the sauce is typically served with grilled meat or fish. However, in this adapted German version, the mulun sauce is paired with a breaded and fried pork cutlet, creating a unique fusion of flavors and textures. We alse have the original recipe for Mulun, so you can check it out.
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4 pork cutlets (150g each) (5.3 oz) 4 pork cutlets (150g each) (5.3 oz)
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1 cup (120g) all-purpose flour 1 cup (120g) all-purpose flour
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2 large eggs, beaten 2 large eggs, beaten
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2 cups (200g) breadcrumbs 2 cups (200g) breadcrumbs
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Salt and pepper, to taste Salt and pepper, to taste
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Vegetable oil, for frying Vegetable oil, for frying
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1 onion, finely chopped 1 onion, finely chopped
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1 red bell pepper, finely chopped 1 red bell pepper, finely chopped
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2 cloves of garlic, minced 2 cloves of garlic, minced
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2 cups (500g) canned crushed tomatoes 2 cups (500g) canned crushed tomatoes
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1 tablespoon paprika 1 tablespoon paprika
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1 teaspoon sugar 1 teaspoon sugar
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Fresh parsley, for garnish Fresh parsley, for garnish
Nutrition
- Calories (kcal / KJ): 450 kcal / 1884 KJ
- Fat (total, saturated): 18g, 4g
- Carbohydrates (total, sugars): 38g, 8g
- Protein: 32g
- Fiber: 4g
- Salt: 1.5g
Preparation
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1.Pound the pork cutlets to an even thickness of about 1/4 inch.
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2.Season the cutlets with salt and pepper.
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3.Place the flour, beaten eggs, and breadcrumbs in separate shallow bowls.
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4.Dredge each cutlet in flour, dip in beaten eggs, and coat with breadcrumbs, pressing gently to adhere.
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5.Heat vegetable oil in a large skillet over medium heat.
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6.Fry the breaded cutlets for about 3-4 minutes on each side until golden brown and cooked through. Remove from the skillet and drain on paper towels.
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7.In the same skillet, sauté the onion, red bell pepper, and garlic until softened.
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8.Add the crushed tomatoes, paprika, and sugar to the skillet. Stir well and simmer for 10 minutes.
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9.Season the mulun sauce with salt and pepper to taste.
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10.Serve the crispy pork cutlets topped with the mulun sauce and garnish with fresh parsley.
Treat your ingredients with care...
- Pork cutlets — Pound the cutlets gently to ensure even thickness, which helps them cook evenly and tenderize the meat.
- Mulun sauce — Adjust the spiciness of the sauce by adding more or less paprika according to your preference.
Tips & Tricks
- For an extra crispy coating, double coat the pork cutlets by dipping them in the beaten eggs and breadcrumbs twice.
- Serve the Mulun Schnitzel with a side of German potato salad for a complete meal.
- If you prefer a milder flavor, remove the seeds from the red bell pepper before chopping.
Serving advice
Serve the Mulun Schnitzel hot, accompanied by a generous portion of mulun sauce. Pair it with a side of German potato salad and a fresh green salad for a satisfying and balanced meal.
Presentation advice
Place the Mulun Schnitzel on a plate, drizzle the mulun sauce over the top, and garnish with fresh parsley. Serve with a side of German potato salad and a colorful salad to create an appealing and appetizing presentation.
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