John Myers
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Saddle of Pork Schnitzel with Butter Corn and Yellow Caraway Potatoes
The perfect saddle of pork schnitzel with butter corn and yellow caraway potatoes recipe with a picture and simple step-by-step instructions.
Saddle of pork schnitzel:
- 4 Discs Saddle of pork, 100 g
- Coarse sea salt from the mill
- Flour
- 4 tbsp Colorful pepper from the mill
- 1 Egg + 1 tbsp cooking cream
- 50 g Panko flour
- 50 g Panko flour
- 4 tbsp Sunflower oil
Butter corn
- 1 Small can of corn
- 1 tbsp Butter
- 2 big pinches Coarse sea salt from the mill
Yellow caraway potatoes:
- 400 g Small, waxy potatoes
- 1 tsp Salt
- 1 tsp Turmeric
- 1 tsp Whole caraway seeds
Serve:
- Fried remaining breaded egg
- 2 Stem Maggi herb
- 2 tbsp Tatarska OMACKA (Czech specialty / tartar sauce)
Saddle of pork schnitzel:
- Wash the pork schnitzel, pat dry with kitchen paper, steak with the meat tenderizer, season with salt and pepper on both sides, bread (flour, egg + cooking cream and panko flour + breadcrumbs) and fry in sunflower oil on both sides until golden-brown. Keep warm in the oven at 50 ° C until serving.
Butter corn:
- Slowly sear / caramelize the corn with butter (1 tbsp) and then season with coarse sea salt from the mill (2 big pinches).
Yellow caraway potatoes:
- Peel and wash the potatoes and cook in salted water (1 teaspoon of salt) with turmeric (1 teaspoon) and whole caraway (1 teaspoon) for about 20 minutes and drain.
Serve:
- Fry the remaining breaded egg and cut out decoratively. Serve the schnitzel back schnitzel with butter corn and yellow caraway potatoes, garnished with breaded eggs and Maggi cabbage. TATARSKA OMACKLA is enough.
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