For the braided cutlets, cut each cutlet into three long strips. Salt and pepper. Then make a braid from 2 pork cutlet strips and 1 beef cutlet strip. Also vice versa of 2 beef cutlet strips and 1 pork cutlet strip. This will make 4 braids. Secure with toothpick at the beginning and end so the braid doesn’t come undone.
Spread with a little mustard and brown nicely in a little oil in a frying pan. Take out the braids and fry the chopped onion and the sliced mushrooms in the pan. Pour in 1/2 liter of water, add bouillon cubes and put the braids back into the pan. Let steam for about an hour. Remove braids briefly. Mix 2 tablespoons crème fraîche and 1 tablespoon flour well with a little water and add to the sauce. Season again with salt and pepper and serve.
Preparation Tip:
The Zopfschnitzel goes very well with rice, hash browns and green salad.
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