Pork schnitzel with béarnaise sauce and rosemary potato wedges

Ingredients for 4 servings:

• 1.2 kg potatoes, fat-cooking, new
• 8 tbsp rapeseed oil
• 2 tsp breadcrumbs
• 4 tbsp rosemary needles, fresh
• 2 tsp paprika powder
• ½ tsp turmeric powder
• some sea salt from the mill
• some pepper, mixed, from the mill
• 4 spring onions
• 900 g pork schnitzel
• some black pepper from the mill
• 4 egg yolks
• 2 tbsp lemon juice
• 2 tsp tarragon, dried
• 2 tsp mustard, medium hot
• some salt
• 2 tsp, leveled sugar
• 2 tbsp crème fraîche
• 300 g butter

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour

Wash the potatoes thoroughly, pat dry, cut into 1 cm thick wedges, and mix in a bowl with 6 tablespoons of rapeseed oil, breadcrumbs, rosemary sprigs, paprika, turmeric, a few turns each of sea salt and freshly ground black pepper. Preheat the oven to 200°C or 175°C fan-assisted. Spread the marinated potato wedges on a baking tray lined with baking paper and bake in the preheated oven for about 30 minutes. Peel and rinse the spring onions, and slice diagonally into thin rings. Rinse the schnitzels, pat dry thoroughly, and season on both sides with a few turns each of sea salt and freshly ground black pepper. Fry in a pan in the remaining rapeseed oil for about 4 minutes on each side. Then remove and keep warm. Puree the egg yolks with lemon juice, tarragon, mustard, a little salt, sugar, and crème fraîche. Bring the butter to a boil in a saucepan, then pour it into the egg yolk mixture. Continue blending and seasoning to taste. Briefly sauté the spring onion rings in the pan previously used to cook the schnitzels, then stir into the sauce. Serve the schnitzels on plates with the sauce and potato wedges.