Schnitzel with quick fried potatoes
Romaine lettuce hearts (small)
Ingredients · Servings 2
- 400 g hard-boiling potatoes
- 1 white onion
- 130 g clarified butter
- 2 Lorbeerblatt
- 2 Römersalatherz
- 3 Fresh cream
- 5 tablespoons of milk
- 1 tbsp lemon juice
- 2 tablespoons white wine vinegar
- Salt
- Pfeffer
- Zucker
- 4 sprigs of dill
- 0.5 bunch of chives
- 2 pork schnitzels
- 2 Bio-No
- 2 tablespoons whipped cream
- 50 g flour
- 150 g breadcrumbs
- 3 sprigs of parsley
- 0.5 tsp sweet paprika powder
- 2 El Wildpreiselbeere
Method · 35 min
- Peel, wash, and pat dry the potatoes. Finely dice the onion. Heat 10 g of clarified butter in a non-stick frying pan and sauté the onions until translucent. Meanwhile, cut the potatoes into approximately 1 cm cubes. Remove the onions from the pan and set aside. Heat 20 g of clarified butter in the same pan. Fry the potato cubes over medium heat for about 20 minutes, or until golden brown, stirring occasionally. Add the bay leaf after 10 minutes.
- Clean, wash, and finely chop the romaine lettuce. Mix the crème fraîche with the milk, lemon juice, and vinegar, and season with salt, pepper, and a pinch of sugar. Pluck the dill sprigs, finely chop them with the chives, and mix them into the dressing.
- Flatten the schnitzels thinly, one at a time, between sheets of cling film. Whisk the eggs and cream together in a bowl. Place the flour and breadcrumbs on separate shallow plates.
- Season the schnitzel all over with salt and pepper, then briefly dredge each piece in flour, shaking off any excess. Dip the schnitzel in the egg and cream mixture, then coat it in breadcrumbs, pressing the breading firmly onto the schnitzel. Heat the remaining clarified butter in a large frying pan and fry the schnitzel in batches for about 3 minutes on each side until golden brown. Drain on paper towels.
- Pluck the parsley leaves and chop them finely. Add them to the fried potatoes along with the onions and season with salt, pepper, and paprika. Divide the salad among bowls and drizzle with the dressing. Serve with the schnitzel, cranberries, and fried potatoes.
Pork schnitzel (approx. 120 g each, from the top round)
Bio-Owner (Class M)
El El Wild Cranberries (Jar)
