Schnitzel in potato and cheese crust

Ingredients for 4 servings:

• 400 g potato(s), waxy
• 100 g cheese, grated Gouda
• 4 tbsp breadcrumbs
• 4 pork schnitzels, thin
• 2 eggs
• 3 tbsp flour
• 1 pointed cabbage
• 1 tomato(s)
• 1 onion(s)
• 1 tbsp butter / margarine
• ½ tsp vegetable broth
• oil
• salt and pepper

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 45 minutes

Peel and coarsely grate the potatoes. Squeeze the grated potatoes well in a sieve. Mix with the cheese, breadcrumbs, salt, and pepper. Wash the meat, pat dry, and flatten slightly. Heat the oil in a pan. Beat the eggs. Coat the schnitzel first in flour, then in the egg, and finally in the potato mixture. Press the breading firmly into place. Fry the schnitzel in hot oil over low heat for 6-8 minutes on each side. Meanwhile, trim and wash the pointed cabbage and cut into wide strips. Wash the tomato, quarter it, and finely dice it. Finely dice the onion. Fry the onion in the hot butter/margarine. Add the cabbage, approx. 100 ml water, and stock. Bring to a boil, cover, and simmer for 5-7 minutes. Briefly sauté the tomato. Season with salt and pepper.