Schnitzel with Potatoes

Instructions

1. Prepare the Schnitzels:

   • If you bought pre-cut and tenderized 4 pork schnitzels, simply season them with salt and black pepper.

   • Otherwise, slice the pork into thin fillets and tenderize them with a mallet until about 1.5 cm thick.

2. Boil the Potatoes:

   • Wash 400g fresh baby potatoes, cut them in half, and place them in a pot with salted water.

   • Cook on high heat until the water boils, then reduce to medium heat and cook for 10–15 min until tender.

3. Bread the Schnitzels:

   • Prepare three plates:

     • one with fine corn flour (maize starch) or potato flour,

     • another with 2 beaten eggs,

     • and the third with breadcrumbs.

   • Dip the schnitzels first in the flour, then in the eggs, and finally in the breadcrumbs.

   • Fry the breaded schnitzels in a hot pan with sunflower oil for about 3 min on each side until golden brown.

4. Sauté the Potatoes:

   • Once the potatoes are cooked, drain the water and return them to the pot.

   • Add 100g butter and fry until they develop a golden crust.

   • Press 2 garlic cloves and add them to the potatoes.

   • Season with salt and black pepper to taste.

   • Stir in a few sprigs of finely chopped fresh dill.

5. Serve:

   • Serve the schnitzels immediately with the sautéed baby potatoes as a side.

   • Add a slice of 1 lemon for garnish.