@Flora
Schnitzel with Baby Potatoes: A classic and comforting dish featuring crispy breaded pork schnitzels served with buttery sautéed baby potatoes, seasoned with garlic and dill, and a refreshing lemon wedge.
4
2
400 grams
100 grams
2 cloves
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.
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.
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.
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.
Serve:
Serve the schnitzels immediately with the sautéed baby potatoes as a side.
Add a slice of 1 lemon for garnish.