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Pretzel Dusted Schnitzel

Recipe and photo courtesy of Certified Angus Beef

• 8 (3-4 ounce) Certified Angus Beef ® shoulder tender medallions
• 2 cups crushed pretzels
• 1 tablespoon fresh thyme, chopped fine
• 2 tablespoons Italian parsley, chopped fine
• 1/4 cup Dijon mustard
• Oil for pan frying
• 2 tablespoons butter, unsalted
• 1 large yellow onion, peeled and thinly sliced
• 1 teaspoon caraway seeds, toasted and chopped
• 8 ounces egg noodles, cooked al dente
• 1/4 cup beef stock
• Salt and pepper to taste



1. Preheat oven to 350°F.
2. In a shallow bowl combine pretzels, thyme, 1 tablespoon parsley, salt and pepper together; mix thoroughly.
3. Brush medallions lightly with mustard and coat heavily with pretzel mixture.
4. Heat oil in a skillet on medium-high heat. Sauté medallions for 3 minutes per side. Remove from pan and place on baking tray; place in oven for 10 minutes or till outside is crisp.
5. Melt butter in a large sauté pan, add onion and cook until translucent. Add caraway, cooked noodles, stock and salt and pepper. Continue to cook for 5 minutes stirring continuously.