Schnitzelgröstl

Name: Schnitzelgröstl
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 4 large potatoes; 2 Pork cutlet (approx. 300 g); 8 Nuremberg sausages; 4 TABLESPOONS Oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 small onion; 6 Cornichons (glass); 4 Stem/s Marjoram; 1 Lettuce; 100 g grated gouda; 200 g clotted cream; 1 TABLESPOON Sugar; 4 TABLESPOONS Lemon juice

AUTHOR
Shirley Vincent

DIFFICULTY
very easy

RATING

Saves around 15 minutes of cooking time: Fry the potato cubes raw before mixing them with schnitzel and Nuremberg sausages

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

4 large potatoes
2 Pork cutlet (approx. 300 g)
8 Nuremberg sausages
4 TABLESPOONS Oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 small onion
6 Cornichons (glass)
4 Stem/s Marjoram
1 Lettuce
100 g grated gouda
200 g clotted cream
1 TABLESPOON Sugar
4 TABLESPOONS Lemon juice

Directions

1
Peel, wash and chop the potatoes. Wash the cutlets, dab dry, lay on top of each other and cut into strips. Cut the sausages into pieces.
2
Heat 2 tablespoons of oil in a large pan with a lid. Fry the meat and sausages until golden brown. Season with salt and pepper and remove. Heat 2 tablespoons of oil in the frying fat. Fry the potatoes for about 2 minutes. Add approx. 3 tablespoons of water. Cover and steam for about 5 minutes.
3
In the meantime peel and chop the onion. Halve the gherkins. Wash the marjoram and remove the leaves. Clean, wash and drain the salad and pluck into bite-sized pieces. Mix cream, sugar and lemon juice and mix with the lettuce.
4
Add the onion to the potatoes and fry for about 3 minutes. Season with salt and pepper. Add marjoram, meat and gherkins to the potatoes. Sprinkle the cheese on the schnitzelgröstl and cover and let it melt. Serve everything.