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Savoy cabbage schnitzel with sour cream sauce

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Ingredients for 4 servings:

  • 12 leaves of savoy cabbage
  • 2 eggs
  • 7 tbsp flour
  • 10 tbsp breadcrumbs
  • Oil, for frying
  • 2 tbsp butter or margarine
  • 300 g sour cream
  • salt and pepper

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Cook the savoy cabbage leaves in boiling salted water for about 3-4 minutes, remove, dry with a paper towel, trim off any thick parts (stems) with a sharp knife, and tap off with a meat grinder. Beat the eggs. Fold the savoy cabbage leaves, coat them one after the other in the flour, eggs, and breadcrumbs, and fry on both sides in oil. Sour cream sauce: Fry 2 tablespoons of flour in a dry pan until golden brown. Add 2 tablespoons of butter or margarine, add the sour cream, and simmer for 5 minutes while stirring. Season with salt and pepper.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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