John Myers
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Breaded Schnitzel with Mixed Vegetables and Sour Cream Potatoes
The perfect breaded schnitzel with mixed vegetables and sour cream potatoes recipe with a picture and simple step-by-step instructions.
For the schnitzel
- 2 Cutlet
- Flour
- 1 Egg
- Breadcrumbs
- Salt
- Pepper
- Clarified butter
For the mixed vegetables
- 1 glass Mixed vegetables
- 1 tbsp Butter
- 1 tbsp Processed herb cheese
- 1 tbsp Parsley frozen
- Salt
For the sour potatoes
- 600 g Boiled potatoes
- 1 Onion
- 1 tbsp Butter
- 100 g Ham cubes
- 1 a cup Sour cream
- 150 ml. Milk
- 2 Tbsp. Chives frozen
- 1 tbsp Parsley frozen
- Nutmeg
- Salt
- Pepper
- Press the schnitzel a little flat, prepare three plates each with flour, breadcrumbs and the beaten egg, add salt and pepper to the schnitzels and turn them in the flour, then in the egg and finally in the breadcrumbs, fry them brown in hot clarified butter.
- Put the mixed vegetables with the butter, the processed cheese and the parsley in a saucepan, add a little salt and heat until the butter and cheese have melted.
- Peel and slice the potatoes.
- Peel the onion, dice it finely and fry it with the diced ham in the butter until translucent, stir in the milk and sour cream and bring to the boil.
- Add the potato slices and herbs, season with salt, pepper and nutmeg,
- Bring everything to the boil again and serve with the mixed vegetables and schnitzel.
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