Schnitzel with potato crust

AUTHOR
Benton Mccarty
DIFFICULTY
easy
RATING
3 5
COOK TIME
30 mins
TOTAL TIME
30 mins

Ingredients

Servings: 4
  • 600 g waxy potatoes
  • 100 g medieval Gouda cheese
  • 4 TABLESPOONS Breadcrumbs
  • 4 thin pork cutlets (approx. 150 g each)
  • 7-10 Tbsp Salt
  • 7-10 Tbsp Pepper
  • 2 Eggs (size M)
  • 4 TABLESPOONS Flour
  • 6 TABLESPOONS Oil
  • 1 (approx. 700 g) Head pointed cabbage
  • 1 Onion
  • 2 Tomatoes
  • 1 TABLESPOON Butter or margarine
  • 1 TEASPOON Instant vegetable stock
  • 7-10 Tbsp Oregano

Directions

  1. 1

    Peel, wash and grate the potatoes. Squeeze potatoes well. Grate cheese. Mix potato and cheese grater and breadcrumbs loosely. Wash meat, dab dry, season with salt and pepper.

  2. 2

    Whisk the eggs in a deep dish. Put flour on a plate. Turn the schnitzel first in flour, then in egg. Cover both sides of the schnitzel with the potato mixture. Heat oil in a large pan.

  3. 3

    Fry the escalopes on each side over medium heat for 3-5 minutes. Meanwhile clean the cabbage, cut in half and remove the stalk. Cut cabbage into wide strips. Peel and finely dice onion. Wash, clean and halve the tomatoes.

  4. 4

    Remove the seeds and finely dice the flesh. Heat the fat in a saucepan. Sauté onion in it. Add tomato, sweat briefly and take out everything. Put cabbage into the pot, add 100 ml water and stock.

  5. 5

    Steam cabbage for about 5 minutes. Add onion and tomatoes. Arrange schnitzel garnished with oregano and some cabbage on plates. Add remaining cabbage.

Nutrition Facts

KCAL
600 kcal
CARBS
37 g
FATS
27 g
PROTEINS
55 g

Categories & Tags

Main DishesMeatPorkinexpensive