Schnitzel with roasted potatoes
Making this dish takes:
50 min
Cooking time:
30 min
Difficutly:
Easy
Preperation
Schnitzel is a classic German dish known for its crispy, golden breadcrumb coating and juicy, tender meat inside. Whether made with pork, veal, or chicken, the magic lies in its simplicity: a perfectly thin cutlet, lightly seasoned, breaded, and pan-fried to crunchy perfection. The contrast between the crispy crust and the soft interior makes every bite satisfying. Served with lemon wedges salad and Bratkartoffeln makes it one of my favourite comfort foods.
You will need: Kitchen knive, cutting board, 3 plates to make the breading, pan, cooking pod
Optional: Meathammer, cling film or plastic wrap
Ingredients
portions
| Ingredient | Amount | Unit |
|---|---|---|
| Flour | 200 | gram |
| Cutlets | 2 | x |
| Cucumber | 0.25 | x |
| Tomato | 1 | x |
| Eggs | 1 | x |
| Bacon | 100 | gram |
| Salt | 1 | pinch |
| Pepper | 1 | pinch |
| Panko / Breadcrumbs | 100 | gram |
| Sunflower oil | 350 | ml |
| Onion | 1 | x |
Step 1
Start by smashing the pork cutlets with a meathammer until they get flat and big and add a pinch of salt and pepper to them. Preparie flour, egg and breadcrumbs on three seperate plates. Put some flour on the cutlets first and then dip it in the egg before finishing of with the breadcrumbs for the panade. Afterwards they are ready to be fried.
Step 2
Meanwhile cook your potatoes until they get a little soft inside. (around 20 min but depends on the potatoes size). Check with a fork from time to time.
Step 3
Take out the potatoes and cut them in slices of about 1 cm. Add salt and pepper to them. Add half the oil to a pan and heat it up. Start cutting an onion and the bacon and fry both in the pan for about 3min before adding the potatoes. Fry everything until golden brown.
Step 4
Put the other half of the oil in a pan, heat it up until the oil is hot and add the cutlests. Fry them for 1 – 2 minutest each side.
