Schnitzel with quick fried potatoes

Ingredients for 2 servings:

• 400 g potatoes, waxy
• 1 onion(s)
• 130 g clarified butter
• 2 bay leaves
• 2 pork schnitzels, approx. 120 g each
• 2 m.-sized eggs
• 2 tbsp whipped cream
• 50 g flour
• 150 g breadcrumbs
• 3 sprigs of parsley
• ½ tsp sweet paprika powder
• 2 tbsp wild cranberries, from the jar

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

Peel the potatoes, rinse briefly, and then pat dry. Finely dice the onion and sauté in a large frying pan with a little clarified butter until translucent. While the onions are frying, cut the potatoes into approximately 1 cm cubes. Remove the onions from the pan and set aside in a bowl for later. Return the pan to the heat with a little clarified butter and fry the diced potatoes for about 10 minutes over medium heat. Then add the bay leaves and fry for another 10 minutes, until the potatoes have turned a nice, golden yellow color. For the schnitzel, place the meat between two layers of plastic wrap. Pound the schnitzel thinly using a heavy pot, the base of a frying pan, or a flatbread iron as shown in the video. Whisk the eggs with the cream and build a breading line with flour and breadcrumbs: first the flour, then the egg and cream, then the breadcrumbs. Season the thin schnitzels on both sides with salt and pepper. Coat each schnitzel one at a time in flour, then in the egg and cream mixture, and finally in breadcrumbs to coat the schnitzels evenly. Heat the remaining clarified butter in a large pan and fry the schnitzels one by one in the hot fat for about 3 minutes on each side. Drain on kitchen paper. Wash the parsley and pat dry. Pick off the leaves and finely chop them, then add them to the fried potatoes along with the fried onions. Season to taste with salt, pepper, and paprika. Serve the fried potatoes with the schnitzels and a dollop of cranberries. Serve with a green leaf salad.