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Breaded pork schnitzel
Timeless classic: breaded pork schnitzel with fried potatoes
Ingredients for 4 persons: 500 g cooked potatoes, 2 onions, 1/2 bunch of parsley, 4 pork schnitzel à ca. 120 g, 2 eggs, 2 tablespoons whipping cream, salt and pepper, 100 g flour, 100 g breadcrumbs, butter lard for baking, 6 tablespoons oil.
1. Peel potatoes and slice. Peel and dice the onions. Chop parsley. Cut the Schnitzel between the transparent foil. Mix eggs with cream, salt and pepper. 2. Turn the schnitzel in the flour and pat it off a bit. First pull through the egg mixture, then turn in the crumbs and press something. 3. Heat clarified butter and fry the schnitzel from each side for 2-3 minutes. Drain on paper towels and keep warm in the 100° C oven. 4. Roast potatoes in hot oil until golden brown, add onions and fry over medium heat until crispy. Season with salt, pepper and parsley and serve with the schnitzels. Serve with green salad.
Gypsy schnitzel with delicious pea puree
Ingredients for 4 persons:400 g paprika (mixed colors), 2 onions, 4 chicken breast fillets, salt and pepper, 50 g flour, 4 tablespoons oil, 30 g butter, 20 g flour, 2 teaspoon paprika (sweet sweetened), 1 teaspoon paprika (rosenscharf), 100 ml White wine, 200 ml vegetable stock, 100 ml whipped cream.
1. Clean the peppers, quarter them, core them and cut them into strips. Peel and dice the onions. Fillet of chicken breast with salt and pepper, turn in the flour and pat off a little. 2. Fry the meat in hot oil from each side for 3-4 minutes over medium heat. Immediately let the oven rest at 100 degrees for 20 minutes. Melt butter in the pan, add onions and paprika and simmer for 3-4 minutes. 3. Dust with flour and sauté both types of paprika, briefly and season with white wine, broth and cream. Cover and cook for about 5 minutes. Season with salt and pepper and serve with meat. This fits pea puree.
Ingredients for 4 persons: 300 g of potatoes (floury), salt, 1 onion, 50 g of butter, 300 g of frozen peas, pepper, 100 ml of milk, nutmeg.
1. Peel potatoes, dice and cook in salted water for 15-20 minutes. Peel the onion, dice and fry in 20 g of butter. 2. Add peas and simmer for 8-10 minutes over mild heat. Season with salt and pepper and puree. 3. Drain the potatoes, steam for a short time and press directly to the pea puree. 4. Bring milk and 30 g of butter to the boil, season with salt, pepper and nutmeg and stir with a whisk under the potato and pea mixture. Possibly. Season with salt and pepper and serve to the schnitzel.
Small Wiener schnitzel
Small breaded Wiener schnitzel with potato cucumber salad
Ingredients for 4 persons: 4 veal schnitzel à approx. 120 g, 2 eggs, 2 tbsp whipping cream, salt and pepper, 100 g flour, 100 g breadcrumbs, butter lard for baking, 4 halved lemon slices, 4 anchovy fillets.
1. The Schnitzel between cling foil and cross cut in half. Whisk the eggs with cream, salt and pepper. Turn the meat in the flour, beat it off a bit and pull it through the egg mixture, then turn it into bread crumbs and press down a bit. 2. Make the butter lard hot and fry the schnitzel in it until golden brown on each side for 2-3 minutes. Drain on kitchen paper and serve with lemon slices and anchovy fillets. Especially tasty with potato salad.
Potato cucumber salad
Ingredients for 4 persons: 600 g small potatoes (mostly hard-boiled), salt, 1 cucumber, 1 teaspoon sugar, 3 onions, 6 tbsp oil, 150 ml vegetable broth, 2-4 tbsp white wine vinegar, 1-2 tbsp mustard, 1 bunch chives.
1. Wash potatoes and cook in salted water for 20 minutes. 2. Peel the cucumber in strips, halve, core and slice. Mix with salt and sugar and drain in a sieve. 3. Peel onions, finely dice and fry in oil until oily. 4. Add broth, vinegar and mustard and bring to a boil. Drain the potatoes, fry briefly, peel and slice directly into the broth. Express the cucumbers, add and mix everything carefully. 5. Strain the potato salad for 10 minutes and season with vinegar, salt and pepper. Cut the chives into small rolls and fold in.
More Schnitzel recipes and delicious side dishes can be found in the current issue of Mein schöne Land