Bavarian Hunter's Schnitzel with Pretzel Crust and Cranberry Sauce

Ingredients

• veal cutlets (or pork loin, pounded thin)4 (about 120g each)
• buttermilk200ml
• juniper berries, crushed1 tbsp
• soft pretzels (day-old), ground into coarse crumbs150g
• fresh parsley, finely chopped3 tbsp
• caraway seeds1 tsp
• eggs2
• all-purpose flour80g
• clarified butter (or a mix of butter and oil)100ml
• cranberries (fresh or frozen)200g
• red wine (e.g., Spätburgunder)150ml
• orange, zest and juice1
• brown sugar2 tbsp
• pickled red onions100g
• arugula leaves60g
• salt and black pepperto taste

Directions

1. 1

   Place the pounded veal cutlets in a shallow dish. Pour the buttermilk over them and scatter the crushed juniper berries. Cover and refrigerate for at least 1 hour (or overnight for deeper flavor).

2. 2

   While the meat marinates, make the cranberry sauce. In a small saucepan, combine cranberries, red wine, orange zest, orange juice, and brown sugar. Bring to a simmer over medium heat, then reduce heat and cook for 10-12 minutes, stirring occasionally, until the cranberries burst and the sauce thickens slightly. Season with a pinch of salt and set aside.

3. 3

   Prepare the pretzel crust. In a wide bowl, mix the ground pretzels, chopped parsley, and caraway seeds. In a second bowl, beat the eggs. In a third bowl, place the flour. Set up your breading station: flour, egg, pretzel crumbs.

4. 4

   Remove the cutlets from the buttermilk, letting excess drip off. Pat them dry with paper towels. Season each cutlet generously with salt and pepper. Dredge each one first in flour (shaking off excess), then dip into the beaten egg, and finally coat evenly with the pretzel crumb mixture, pressing gently to adhere.

5. 5

   In a large heavy skillet (preferably cast iron), heat the clarified butter over medium-high heat until shimmering but not smoking. Working in batches to avoid crowding, fry the schnitzels for 2-3 minutes per side, until deep golden brown and cooked through. Transfer to a wire rack set over a baking sheet to keep crispy.

6. 6

   To serve, arrange a handful of arugula on each plate. Place a schnitzel on top, then spoon a generous portion of the warm cranberry sauce alongside. Garnish with a few pickled red onions. Serve immediately, with extra cranberry sauce on the side.