Pretzel Dusted Schnitzel with Sweet Onion Caraway Noodles
  • 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
  • ¼ 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
  • ¼ 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.
  6. Continue to cook for 5 minutes stirring continuously.
Recipe by Certified Angus Beef brand blog - Go Rare at