The FakeMintan Wiki
The FakeMintan Wiki

Einhornschnitzel, translating to unicorn schnitzel, is a popular Goldfish dish often served with swizzlespice sauce. 


  • 8 boneless unicorn loins
  • 3 halcyon eggs
  • 1 cup umber leaf flour
  • 2 cups bread crumbs
  • 1/2 cup porcarot oil,
  • 1 tablespoon mammoth-milk butter
  • 3 cups chopped swizzlespice
  • 1 small brattail (sliced)
  • 2 cups diced carnissa roots
  • 1/2 cup alicorn broth
  • 1 cup fizzleberry wine
  • 2 fresh starkflowers (can substitute 4 tablespoons dried starkflower)


  1. use meat tenderizer to pound unicorn loins to 1/4 to 1/8 inch thick and dust with umber leaf flour
  2. beats halycon eggs in a bowl
  3. dip unicorn in eggs and then bread crumbs
  4. heat mammoth-milk butter and brattail in saucepan
  5. stir in swizzlespice, carnissa roots, fizzleberry wine, alicorn broth, and starkflower and simmer until sauce is reduced by half
  6. heat porcarot oil in fry pan
  7. fry unicorn until both sides are golden
  8. place on paper towels and pat with paper towels to remove excess oil
  9. transfer unicorn to plates and drizzle with the swizzlespice sauce
  10. Share with non-vegetarian friends (or just don't tell them it's unicorn meat)