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Schnitzel in potato pancake crust

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Ingredients for 4 servings:

  • 4 pork schnitzels
  • 1 ½ kg potatoes, round
  • 4 eggs
  • 1 garlic clove(s), squeezed
  • 20 tbsp Flour, smooth
  • 1 tsp caraway seeds
  • salt and pepper
  • 100 g grated cheese, e.g. Gouda
  • n. B. Oil for frying

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes

Peel and grate the potatoes. Mix with the eggs, salt, pepper, caraway seeds, and garlic, and add enough plain flour to combine (about 20 tablespoons). Pound the schnitzels, season with salt, and pepper. Spread some of the potato mixture with a spoon in a pan with hot oil, place the schnitzels on top, and cover with the remaining potato mixture. Press the edges together so the schnitzel is completely submerged. Fry slowly, turning several times, and sprinkle with cheese after serving. This goes very well with cucumber and tomato salad.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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