Schnitzel, simplified and amplified

I appreciate any winter dish that offers big flavors in a relatively spare profile, and this one fits the bill. A schnitzel is characterized by thin meat, a crunchy coating and pan-frying. In this riff, you'll opt out of the last and bake instead - a choice that eliminates some fat but mostly helps its mustard-based, herby pretzel exterior stay in place. No flour and egg steps here, which saves time and simplifies the typical schnitzel method.

While the meat is in the oven - beef, in this case - you'll boil the egg noodles, toast caraway seeds and saute an onion. Their happy union provides a soft and aromatic counterpoint.

Pretzel-Crusted Schnitzel With Caraway Onion Noodles