Breakfast Schnitzelbrötchen Recipe

Preparation

1. Preheat the oven to 400°F.​
2. In a shallow sauté pan over medium-high heat, pan-fry the schnitzel until fully cooked and golden brown.​
3. Meanwhile, bake the Pretzel bun for 3-4 minutes.​
4. Spread the grüne sosse on the bottom bun, followed by the lettuce.​
5. Layer on the fried schnitzel, then top with the fried egg and mushroom sauce.

Mushroom Sauce

1. In a sauce pot slowly render the bacon for 2-3 minutes, add the onion and garlic and continue cooking for 3 minutes. Remove from the pan and set aside.​
2. Add some grapeseed oil to the pan and sauté the mushrooms. Once the mushrooms have color, lower the heat and sprinkle over the flour.​
3. Cook for one minute, then slowly stir in the cold beer to a boil. Reduce to a simmer, add the beef stock, tomato paste, mustard, and return the bacon & onion mixture. Simmer for 10-15 minutes; finish with fresh thyme and vinegar. Adjust seasoning to taste.

Grüne Soße

1. Wash herbs and roughly chop them. Place in deep bowl.​
2. Add yogurt and creme fraiche to herbs. Blend together and puree the herbs.​
3. Add finely chopped onion, olive oil, mustard, and lemon juice. Combine all the ingredients. Mix thoroughly and add salt and pepper to taste. Rest for an hour in the fridge.