John Myers
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Wiener Schnitzel from Pork with Brussels Sprouts, Salsify and Fried Potatoes
The perfect wiener schnitzel from pork with brussels sprouts, salsify and fried potatoes recipe with a picture and simple step-by-step instructions.
Wiener schnitzel from pork:
- 2 Wiener schnitzel from pork à 150 g (Here: From ALDI Nord!)
- 4 tbsp Sunflower oil
- 2 big pinches Coarse sea salt from the mill
- 2 big pinches Colorful pepper from the mill
Fried potatoes:
- 100 g Potatoes / triplets / yesterday’s rest – 4 pieces
- 2 tbsp Sunflower oil
- 2 big pinches Coarse sea salt from the mill
Brussels sprouts:
- 100 g Brussels sprouts / rest of yesterday
Black salsify:
- 1 Glass Black salsify weighed in at 320 g
- 1 tbsp Butter
- 4 tbsp Cooking cream
- 2 big pinches Coarse sea salt from the mill
- 2 big pinches Colorful pepper from the mill
- 1 big pinch Sugar
Wiener schnitzel from pork
- Fry the pork schnitzel without defrosting in a pan with sunflower oil (4 tbsp) on both sides until golden-brown and season with coarse sea salt from the mill (2 big pinches) and colored pepper from the mill (2 big pinches).
Fried potatoes:
- Halve the potatoes lengthways, fry them in a small pan with sunflower oil (2 tbsp) until golden brown and finally season with salt.
Brussels sprouts:
- Heat the Brussels sprouts in the microwave. See my recipe: Fried Leberkäse with Brussels sprouts and triplets
- Drain the black roots, heat them in a saucepan with butter (1 tbsp) and boiling cream (4 tbsp) for a few minutes and finish with coarse sea salt from the mill (2 big pinches), colored pepper from the mill (2 big pinches) and sugar (1 big pinch) season.
Serve:
- Serve the pork schnitzel with Brussels sprouts, black salsify and fried potatoes.
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