Schnitzel with a Parmesan – thyme breading with rosemary potatoes

Ingredients for 4 servings:

• 4 pork escalopes or veal escalopes
• 80 g Parmesan, grated
• 80 g breadcrumbs
• 1 bunch of thyme
• 2 eggs
• salt and pepper
• Mustard, Dijon
• Clarified butter
• 500 g potatoes
• olive oil
• 1 bunch rosemary

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Variation of Piccata

Pound the schnitzel very thinly and spread with mustard. In a plate, beat the eggs with salt and pepper and toss the schnitzel in the flour. Some people dust the schnitzel with flour first, but this works just fine. In another plate, mix equal parts Parmesan and breadcrumbs. Add thyme leaves (to taste—I like it a bit more intense) and toss the schnitzel in the flour. The quantities for the breading are approximate. The breading shouldn’t be too thick. Now fry the schnitzel in clarified butter. You can replace the thyme in the schnitzel with rosemary, depending on your mood and availability. For pork schnitzel, I prefer the thyme version. As a side dish, I always make homemade French fries or rosemary potatoes: Halve small, even-sized potatoes and bake them on a baking sheet with olive oil, rosemary, and salt in the oven at 180°C until they are nicely browned on the bottom. This is a great time to put the potatoes in the oven and then prepare the schnitzel.