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Sejerlänner Krüstchen Deluxe with Riewekooche

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Ingredients for 2 servings:

  • 2 breaded schnitzels
  • 2 potato pancakes (riewekooche)
  • 2 eggs
  • 1 onion(s)
  • e.g. bacon, diced
  • some butter
  • salt and pepper
  • oil

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes

Siegerland Krüstchen

Fry the breaded schnitzels in a little oil in a pan, along with the two eggs (fried eggs). Season the fried eggs with salt and pepper. Slice the onion into rings and fry them with the bacon cubes in butter in another pan until golden brown. Just before the end of the cooking time, toast the two Riewekooche (store-bought or homemade) with the schnitzel. Then top each toasted Riewekooche with a schnitzel. Place the fried egg on top. Garnish with the onion rings and bacon cubes. Serve with a green salad or coleslaw.

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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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