John Myers
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Saddle of Pork – Schnitzel
The perfect saddle of pork – schnitzel recipe with a picture and simple step-by-step instructions.
Saddle of pork – schnitzel
- 550 g Potatoes, small
- Salt
- 2 Carrots
- 130 g French beans
- 1 Onion
- 2 tbsp Butter
- 1 tbsp Wheat flour
- 250 ml Water
- 1 tbsp *Gemüsesalz aus Resten
- 150 ml Milk
- 2 tbsp Djionnaise
- Gourmet pepper
- 1,2 Splash Lemon juice
- 2 tbsp Butter shale
- 8 Slices, thin Saddle of pork – schnitzel
Potatoes & vegetables
- Wash small potatoes and put them in a saucepan with water. Salt and bring to a boil. In the meantime, wash the carrots and cut into sticks. Wash the French beans as well and cut off the ends. Halve larger ones at an angle.
- After the potatoes have cooked for 10 minutes, add the carrot sticks and the French beans and let them cook for another 10 minutes. Then drain and keep warm.
sauce
- Peel the onion and place in a lightning chopper, chop. Take a saucepan and add the tablespoon of butter. Heat in it and then simmer the finely chopped onions until they are translucent. Dust with wheat flour and sweat.
- Deglaze with water and cream. Stir in the leftover vegetable salt and simmer for a few minutes. Then take a hand blender and puree the whole thing briefly. Stir in the dijonnaise and season with salt and gourmet pepper, season to taste. Add a splash of lemon juice, stir and set aside.
Saddle of pork – schnitzel
- Salt and pepper the thin schnitzel. Take a pan and heat the clarified butter in it. Add the seasoned schnitzel and fry for 2 minutes on both sides.
Serving
- Take one or more flat plates. First place the potato / vegetable mixture on top. Add two saddle of pork schnitzel. Drizzle with the sauce and enjoy immediately.
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