Hubertus – neck schnitzel with leaf potatoes

Ingredients for 4 servings:

• 4 pork steaks (neck steaks)
• 8 m.-large potato(s), longer
• 200 g mushrooms (chanterelles)
• 400 ml stock (gravy)
• some sauce powder, dark
• some mustard (paprika-onion mustard)
• 100 g cheese, grated
• 2 eggs
• some flour
• breadcrumbs
• some sweet paprika powder
• some sea salt
• some oil (peanut oil)

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

Lightly pound the neck steaks and season with paprika and salt on both sides. Coat each steak in a little flour, dip them in the beaten egg, and then press them into the breading (a mixture of breadcrumbs and a little paprika). Fry the breaded steaks in deep oil in a non-stick pan at medium heat until golden brown on both sides. Peel the potatoes and cook them in salted water until tender, ideally not too soft. Place each potato next to a round stick and use a sharp knife to cut into them every half centimeter until the blade touches the stick. This way, you can’t cut too deeply, as the potato should retain its original shape. Place the potatoes in a baking dish, season with sea salt and paprika, and brush with oil. Bake the potatoes in a preheated oven at 200°C for about 15 minutes. Sprinkle with grated cheese five minutes before the end of the cooking time. For the sauce, clean the chanterelles, quarter them, and lightly fry them in a little oil. Deglaze with the pan juices and add the sauce mix, then bring back to a boil. Place the neck steaks on individual serving plates and place two potatoes next to each one. Serve with the sauce.