John Myers
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Alm Schnitzel with Hearty Fried Potatoes
The perfect alm schnitzel with hearty fried potatoes recipe with a picture and simple step-by-step instructions.
Alm schnitzel:
- 2 Alm schnitzel à 125 g frozen
- 10 tbsp Sunflower oil
- 2 big pinches Coarse sea salt from the mill
- 2 big pinches Coarse sea salt from the mill
Hearty fried potatoes:
- 600 g Waxy potatoes
- 1 tsp Salt
- 1 Onion approx. 100 g
- 4 big pinches Coarse sea salt from the mill
- 4 big pinches Colorful pepper from the mill
- 2 tsp Whole caraway seeds
- Heat sunflower oil (10 tbsp) in a pan, add the frozen Alm-Schnitzel and fry until golden-brown on both sides. Shake the pan again and again so that the breading loosens and souffles in a wave-like manner while drizzling the schnitzel with the roast fat. Season the schnitzel with coarse sea salt from the mill (2 big pinches) and colored pepper from the mill (2 strong) pinches, remove from the pan, degrease on kitchen paper and keep warm in the oven at 50 ° C until serving.
Hearty fried potatoes:
- Wash the potatoes, cook in salted water (1 teaspoon salt) for about 20 minutes, drain, let cool down a little, peel and cut into slices. Peel and halve the onion and cut into fine slices / strips. Remove most of the fat / oil from the frying pan of the schnitzel roast, add the cooled potato slices and fry vigorously, turning carefully. Add the onion strips and season with coarse sea salt from the mill (4 big pinches), colored pepper from the mill (4 big pinches) and whole caraway (2 teaspoons). Fry everything well and finally put on kitchen paper to degrease.
Serve:
- Serve alm schnitzel with hearty fried potatoes, garnished with vine tomatoes and a lemon wedge.
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