Schniposa

Ingredients for 2 servings:

• 2 pork schnitzels
• n. B. Herb salt and pepper, freshly ground
• 40 g flour, finely sieved
• 60 g breadcrumbs
• 1 egg(s)
• some salt and pepper
• 3 tbsp rapeseed oil
• 1 tbsp butter
• 500 g potato(s), waxy
• Herb salt and fries seasoning
• 2 liters of oil for frying
• ½ head of lettuce
• 1 lemon(s), juice
• 1 tbsp olive oil
• 1 tbsp maple syrup
• some herb salt and pepper
• 1 bunch of chives
• 2 lemon wedges for garnishing

Instructions

Working time approx. 45 minutes; Rest time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 30 minutes

Schnitzel, fries and salad

Rinse the schnitzels and pat dry, lightly beat, season with salt and pepper. Season the egg with salt and pepper. Prepare a breading station by placing flour, breadcrumbs, and egg in separate plates. Coat the seasoned schnitzels in flour, dip in the beaten egg, and finally coat with the breadcrumbs. Fry the schnitzels in very hot fat for about 4 minutes on each side. Spoon the fat over the schnitzels repeatedly. Finally, add the butter. Keep the schnitzels warm in the oven at a low temperature. For the fries, wash the potatoes and dry thoroughly. First, cut lengthwise into approximately 1-2 cm thick slices, then cut each slice into approximately 1-2 cm wide sticks, or however you like. Place the potato sticks in ice-cold water. After 15 minutes, drain the water and dry the potato sticks thoroughly. Heat the oil in a large pot. Slide the potato sticks into the hot oil and fry until golden brown. This takes about 15-16 minutes. Cook at full power for the first two minutes, then reduce to level 7 (I use an induction hob), and then reduce back to level 9 for the last two minutes. Remove the fries from the oil, drain on kitchen paper, and season. Trim and wash the lettuce. Place it in a salad bowl. For the dressing, squeeze the lemon, measure out 2 tablespoons, and place it in a small bowl. Mix with the remaining ingredients and season to taste. Pour the salad dressing over the salad. Cut the chives into rolls and sprinkle over the top. Garnish with lemon wedges, if desired. My son coined the name “Schniposa.” When I asked him what I should cook, he said “Schniposa.” At first, I didn’t know what that was. Then he explained it – and we’ve had Schniposa ever since.