John Myers
Schnitzel with Fried Potatoes
The perfect schnitzel with fried potatoes recipe with a picture and simple step-by-step instructions.
- 4 piece Pork schnitzel
- 1 kg Potatoes
- 1 Cucumber
- Salt
- Flour
- 1 Egg
- Breadcrumbs
- Sugar or honey
- 2 tablespoon Raspberry vine
- Pepper
- 150 g Cream yogurt
- Oil
- 1 Onion
- 3 tablespoon Olive oil
- Cress for garnish
- Wash the cucumber and thinly slice or cut it. Mix in a bowl with 1/2 teaspoon salt and let it steep.
- In the meantime, prepare 3 plates, one each for flour, one for egg and one for breadcrumbs to bread the schnitzel.
- Now pour off the leaked water from the cucumber slices. Add a little sugar or honey, raspberry vinegar, pepper and yogurt to the cucumber and mix well. If you like, you can also add chopped dill.
- Heat the oil in a pan. Season the schnitzel on both sides with salt and pepper and bread it. First roll in flour, then in beaten egg and finally in breadcrumbs on both sides. Bake the schnitzel in hot oil until golden brown.
- Peel and slice or slice the potatoes, cut the onion into half rings or into cubes. Now sauté the onions in a hot pan with olive oil. Add the potato slices and fry until crispy. Season with salt and pepper.
- Lift the schnitzel out of the pan and drain on kitchen paper.
- Serve the schnitzel with fried potatoes and cucumber salad on plates, if you like garnish with cress.
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