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Westphalian schnitzel with homemade fries and broad beans with bacon

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Ingredients for 4 servings:

  • 10 slice(s) bacon (belly bacon), without cartilage and bones
  • 50 g breadcrumbs
  • 500 g beans, thick, frozen
  • 800 g potatoes, longish
  • 20 g herbs, dried (garden herbs)
  • 2 tsp seasoning mix (chip salt)
  • 2 eggs
  • 20 tsp oil (peanut oil)
  • 1 tsp flour

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Home cooking

Dice two slices of bacon and fry them in their own fat in a non-stick pan until crispy. Add the beans and heat gently. Season with shredded garden herbs. Peel the potatoes and cut them into long sticks. Fry them in peanut oil in the pan until golden brown and finally season with potato salt. Remove the bacon rind from the slices of belly bacon (approx. 1.5 cm thick) and season both sides with potato salt. Coat in flour, dip in a beaten egg, and then coat in breadcrumbs. Fry the slices in peanut oil over medium heat in a non-stick pan until golden brown and serve with the potatoes and beans.

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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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