John Myers
Ingredients for 2 servings:
- 2 pork schnitzels
- some flour
- 1 egg(s)
- Cornflakes, unsweetened
- breadcrumbs
- oatmeal
- 2 shallots
- 2 mushrooms
- 1 ball of mozzarella
- 1 small tomato(s) (cocktail tomato)
- 2 large potatoes
- rosemary
- Thyme
- Salt
- pepper
- olive oil
- Oil, tasteless
- butter
- 1 garlic clove(s)
- 1 shot of broth
- 1 shot of white wine
Instructions
Working time approx. 30 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 10 minutes
Wash the potatoes and cut into thin slices. Peel them if they are not new potatoes. Toss them in a bowl with pepper, salt, rosemary, and olive oil until all the potatoes are well coated. Place the potatoes in a roasting pan. Pour the remaining oil from the skin over them. Finely chop the garlic clove and add it. Bake in the oven at 200°C for 30–40 minutes, depending on the thickness of the potato slices. Put the flour and egg in separate bowls. Mix the oats, crushed cornflakes, and breadcrumbs in a bowl. Rinse the schnitzels with lukewarm water. Coat them on all sides in flour and shake off any excess flour. Dip the schnitzels in the egg until completely coated. Turn the schnitzels in the third bowl so that they are completely covered with breadcrumbs, oats, and cornflakes. Peel the shallots and cut them into small rings. Clean the mushrooms and remove the stems. Cut the cocktail tomato in half and place it in the mushrooms in place of the stem. Top each with a piece of mozzarella. Heat a large amount of oil in a pan and fry the schnitzels. In a second pan or saucepan, heat a large amount of butter and sauté the onions with a little pepper and salt, stirring frequently, until translucent. After 1 minute, add the mushrooms to the onions with the cheese facing up. Add the stock and white wine. Simmer over low heat until you can pierce and pull out the mushrooms with a sharp knife without exerting pressure. Fry the schnitzels on both sides over medium heat until golden brown. Serve with a mixed salad.
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