John Myers
Ingredients for 4 servings:
- 50 ml oil
- 1 tbsp paprika powder, sweet
- 4 pork schnitzels
- 1 onion(s)
- 1 leek(s)
- some butter
- 80 g diced ham
- 600 g sour cream
- 2 tsp vegetable broth
- some flour
- 1 egg(s), beaten
- some breadcrumbs
- salt and pepper
Instructions
Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour
Prepare the schnitzels however you like (in the oven or in a pan). I prefer the oven. First, mix the oil with the paprika powder. Line a baking sheet with baking paper and spread some of the oil mixture on the paper as a base. This works best with a brush. Rinse the schnitzels under running water and then pat dry. If necessary, flatten the schnitzels a little to give them an even thickness. To do this, first cover the schnitzels with some plastic wrap and then pound them with a meat tenderizer (alternatively, a slightly heavy saucepan will do). Season well with salt and pepper. For the breading, prepare three large plates: the first with flour, the second with a beaten egg, and the third with breadcrumbs. First, coat the schnitzels in flour and tap off any excess flour. Then dip them in the beaten egg and finally cover both sides with breadcrumbs, pressing them down lightly. Place the breaded schnitzels on the baking paper and lightly brush both sides with the oil mixture. Fry the schnitzels at 220°C top/bottom heat in a preheated oven or 200°C fan-assisted oven (not preheated) for about 25 minutes. Turn the schnitzels over halfway through. Meanwhile, for the sauce, peel and finely dice the onion. Wash the leek thoroughly and slice the bottom part into thin rings. Melt the butter in a saucepan and sauté the onions until translucent. Then add the leek and diced ham and fry briefly. Heat the sour cream in a second pan and season with vegetable stock and spices. Then add the onion and ham mixture, mix well, and serve. Serve with fried potatoes and a salad. I know this recipe exactly from my hometown, in northern Hesse.
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