Maurerschnitzel – deep-fried Leberkäse with fried egg, mashed potatoes and herb cream sauce

Ingredients for 6 servings:

• 1,200 g Leberkäse, sliced
• 250 g breadcrumbs
• 125 g flour
• 4 eggs
• Salt
• Fat, for frying, about 2 cm high in the pan
• 2 kg potatoes, floury
• 150 g butter
• 375 ml milk
• Salt
• nutmeg
• 300 ml cream
• 100 g cooked cheese
• 1 tbsp fresh herbs
• n. B. broth
• Salt
• Pepper, crushed
• 6 eggs
• Salt
• Fat for frying

Instructions

Working time approx. 1 hour; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 30 minutes

Incredibly delicious!

For the mashed potatoes, peel the potatoes and boil them in salted water until tender, then drain. Heat the milk and butter and add them to the potatoes. Using a potato masher, mash the potatoes, mix well, and season with salt and nutmeg. Keep warm. For the Leberkäse, heat fat in a pan. Prepare three plates: Fill one plate with flour, the second with a beaten, lightly salted egg, and the third with breadcrumbs. Coat the Leberkäse first in flour, then in the egg, and finally in the breadcrumbs. Fry in the pan until golden brown on both sides. For the herb and cream sauce, pour the meat juices from the Leberkäse into a saucepan. Add the cream, cooked cheese, finely chopped herbs, and broth, and puree everything with a blender. Season with salt and pepper. Heat fat in a pan and fry one fried egg per serving. Lightly salt. Arrange the fried Leberkäse on plates. Place the fried egg on the Leberkäse and serve with mashed potatoes and the herb cream sauce.