Classic Beef Naturschnitzel | Tenderly Braised in Natural Gravy

Pat the beef cutlets dry and make small incisions in any sinew along the edges to prevent the meat from curling during searing. Season the meat evenly with fine salt and freshly ground black pepper, then spread a thin layer of mustard on one side.

Peel and finely dice the onions and garlic cloves. Lightly dust the mustard-coated side of the cutlets in all-purpose flour, tapping off any excess flour.

Heat the clarified butter in a large, heavy pan. Sear the beef cutlets floured side down over high heat (approx. 2 minutes), flip, and sear vigorously on the other side for another 1 to 2 minutes. Remove the meat and let it rest warm on a plate.