50 g lard 50 g butter
For the sauce: 1 large onion
30 g butter
one eighth of a liter of Alt beer
a quarter of a liter of beef broth (cubed) 2 tbsp of yellow mustard seeds 3-4 tbsp of mustard as desired, also a little bit more pepper, nutmeg, salt 1/2 cup of sour cream 1 tbsp of chopped parsley
For the vegetables: 400 g carrots
400 g zucchini or cucumber 50 g butter
1 tsp dried thyme
1. remove the skin from the onions, chop them and sauté them in hot butter. Pour in the beer and the clear soup and add the mustard, mustard seeds, salt and pepper and nutmeg and cook for 4 to 5 minutes. Finally, fold in the whipped cream and parsley. 2. pound the cutlets. Sprinkle both sides with salt and pepper. Dust with flour. Mix the eggs with water and turn the cutlets in it on the other side and coat them in breadcrumbs on both sides. Heat the lard with the butter and fry the cutlets in it for 2 to 3 minutes on each side. 3.
Peel the carrots and cook them whole for about 10 to 15 minutes until not too soft. Rinse the zucchini and slice with carrots using a bread knife. Melt the butter, add the vegetables, season and steam for 3 to 4 min. Serve the cutlets with sauce, fried potatoes and vegetables.
Tip: The flesh of young, small zucchini is much more tender than that of larger ones.