John Myers
Holstein-style Schnitzel with Creamed Spinach
The perfect holstein-style schnitzel with creamed spinach recipe with a picture and simple step-by-step instructions.
- 1,5 kg Fresh spinach
- 2 Pc. Small red onions
- 1 kg Waxy potatoes
- Salt
- 3 tbsp Oil
- Black pepper from the mill
- 4 Discs Pork schnitzel
- 4 tbsp Flour
- 2 Pc. Eggs
- 100 g Breadcrumbs
- 200 g Cream 10% fat
- 1 tbsp Sauce binder light
- Freshly grated nutmeg
- 1 pinch Sugar
- 1 tbsp Clarified butter
- 4 Pc. Eggs
- 1 tbsp Chopped parsley
- Clean the spinach, peel and dice the onions, peel and quarter the potatoes, cook in salted water for about 20 minutes. Sauté the onions in 1 tablespoon of oil. Add the spinach, let it collapse. Stir in the cream and sauce thickener, and simmer for about 2 minutes. Season with salt, pepper, nutmeg and sugar.
- Knock the schnitzel flat under a foil and season with salt and pepper. Spread the flour, beaten egg and breadcrumbs on 3 different plates. Turn the schnitzel one after the other in flour, egg and breadcrumbs. Heat the oil (2El) in a pan and fry the schnitzel on both sides for about 4-5 minutes until the breading is golden brown.
- Heat the butter lard in a pan, crack the eggs one after the other, let them slide in and fry for about 2-4 minutes. Season with salt and pepper. Drain the potatoes and mix with the parsley. Arrange the schnitzel with egg, spinach and potatoes on plates and serve.
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