John Myers
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Giant Schnitzel with Fried Egg and Crispy Fried Potatoes
The perfect giant schnitzel with fried egg and crispy fried potatoes recipe with a picture and simple step-by-step instructions.
Giant schnitzel with fried egg:
- 1 Pork schnitzel approx. 200 g
- 4 big pinches Coarse sea salt from the mill
- 4 big pinches Colored pepper from the mill pepper
- 2 tbsp Flour
- 1 Egg + 2 tbsp cooking cream
- 6 tbsp Breadcrumbs
- 1 Cup Oil
- 1 Egg
- 1 pinch Sea salt from the mill
Crispy fried potatoes:
- 300 g Cooked triplets from the previous day
- 10 g Onion ring halves
- 1 Cup Oil
- 2 big pinches Coarse sea salt from the mill
- 2 big pinches Colorful pepper from the mill
- 1 tbsp Chive rolls freeze-dried
Giant schnitzel with fried egg:
- Wash the schnitzel, pat dry with kitchen paper, pat / plate, salt and pepper on both sides with 2 big pinches of salt and pepper, bread (flour, whisked egg + cream and breadcrumbs), in plenty of oil (1 cup) on both sides until golden Bake yellow and degrease on kitchen paper. Fry the egg in the frying pan as a fried egg and season with a pinch of coarse sea salt. Keep everything warm in the oven at 50 ° C until serving.
Crispy fried potatoes:
- Cut the potatoes (boiled triplets from the previous day) into pieces / slices, fry them in plenty of oil (1 cup) until golden-yellow, after half the frying time add the onion ring halves and add coarse sea salt from the mill (2 big pinches) and colored pepper the mill (2 big pinches) season. Finally, degrease the fried potatoes on kitchen paper.
Serve:
- Serve giant schnitzel with fried egg and crispy fried potatoes, sprinkled with chives. A small mixed salad goes well with it.
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