John Myers
Ingredients for 2 servings:
- 400 g pork schnitzel or chicken schnitzel
- 100 g cornflakes
- salt and pepper
- 3 egg yolks
- 500 g potatoes
- 25 g butter or coconut oil
- 1 onion(s)
- some nutmeg
- salt and pepper
Instructions
Working time approx. 30 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 10 minutes
with cornflakes
Boil the potatoes in water for about 30 minutes, then drain, rinse, and peel. Cut into slices or cubes and fry in a large non-stick pan with a little butter or coconut oil. Add the onions, sliced or diced, and the nutmeg. It’s best to add a little at a time to the pan so the potatoes get a nice crust. Finally, season with salt and pepper. Meanwhile, wash the schnitzels and flatten them slightly. Put the egg yolk in a bowl. Add salt and pepper and mix with a fork. Crush the cornflakes and put them in another bowl. Coat the schnitzels in the egg yolk. Continue to the cornflakes and coat the schnitzels in the egg yolk. Fry the breaded schnitzels in a non-stick pan with a little butter or coconut oil until golden brown. Place on plates with the fried potatoes and serve.
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