Submitted by Chaya N
Took the basic schnitzel recipe but added toasted sesame seeds and sauce so stays more moist for Shabbos lunch.
Prepare schnitzel by dipping cutlets in flour, eggs, breadcrumbs and toasted sesame seeds. Fry until done. After schnitzel is prepared, lay on paper towel to absorb oil.
Prepare in pot pomegranate juice, silan, fresh ginger, pomegranate seeds. Heat for a few minutes until combined.
Dip schnitzel in sauce and lay in pan. Pour remaining juice over schnitzel. If eating for Shabbos lunch, stays moister by soaking in juice. Decorate with mint leaves.