Crispy German Schnitzel with Fondue Schnitzel Sauce

thesageapron.com

Jazzy Brightside

subheading: German Schnitzel:

4 boneless pork chops OR chicken breasts OR turkey cutlets OR veal cutlets

⅓ Cup all-purpose flour

1 Tablespoon fine kosher salt* plus more for seasoning to taste

½ Tablespoon Freshly-ground black pepper

½ Tablespoon garlic powder

3 large eggs whisked

2 Cups breadcrumbs We prefer panko breadcrumbs

Fry Oil or Butterschmaltz as needed, About 2 Cups

Lemon Wedges for serving

subheading: Alpine Fondue Sauce:

2 Tablespoons unsalted butter

2 Tablespoons all-purpose flour

1¼ Cus whole milk cold

4 ounces Swiss or Swiss-style cheese freshly shredded (About 1 Cup); raclette or gruyere work well

1 pinch fine kosher salt* to taste

1 pinch Freshly-ground black or white pepper to taste

1 teaspoon whole grain Dijon mustard

1 squeeze lemon juice to taste

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