Blunzenschnitzel with Fried Apple Slices and Thyme Juice’l

For the Blunzenschnitzel with fried apple slices, cut black pudding into 2 mm thick slices. Flatten the schnitzels, season with salt and pepper and cover each with 2-3 slices of black pudding. Sprinkle lightly with horseradish. Then fold the cutlets together and pat the edges tightly. Turn in flour on one side and fry in hot oil with the floured side first, turn, fry, take out again and keep warm.

Now for the thyme juice’l sauté the onions in the remaining drippings, dust with flour, add some jus or water and bring to a boil. Deglaze with wine and reduce. Puree and thicken with butter. Season with freshly chopped thyme and garlic. Add the cutlets again and let them stand for a short time.

Core and peel apple, cut into slices about 1 cm thick, sprinkle with lemon juice and fry in butter on both sides. Arrange the schnitzels on warmed plates, drizzle with the sauce and arrange the Blunzenschnitzel with the fried apple slices.

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