Schnitzel
[serves 4]
G F
- Pork loin 4 slices
- Salt to taste
- White pepper to taste
- WAPANKO 1 Cup
- Grated cheese 2 tbsp
- Dry parsley 1 tsp
- Corn starch as needed
- Egg 1
- Olive oil 2 tbsp
-
Side dish:Potato salad
- May Queen potatoes 4
- Onion 1/2
- Consommé as needed
- Water 300 cc
- White wine vinegar 1 tbsp
- Olive oil 1tbsp
- Salt 1/2 tsp
- White pepper to taste
- Mustard grain 1 tbsp
-
Lemon
-
Italian parsley
[ Method ]
- 1Lay out the pork loin at room temperature and pound them thin using a meat tenderizer. Make sure you sever the strings with a kitchen knife.
- 2Sprinkle the slices with salt and white pepper and leave for 10 minutes.
- 3Lightly dust the slices with corn starch and dip in a beaten egg. Coat the slices with the WAPANKO, cheese and parsley mixture.
- 4Heat up olive oil in a preheated frying pan and bake the pork loin slices over medium heat for 4-5 minutes on each side until golden brown and crispy. Press down gently if the slices are bubbling or changing their shape.
- 5Potato salad Method:Peel the potatoes and cut them into bite-size pieces.
- 6Add water to a pot and bouillon and bring to a boil. Add the potatoes, making sure they are covered and cook them until soft.
- 7Chop 1/2 onion and add it to the potato and cook until soft.
- 8When all the water has evaporated and the potatoes are soft, it is ready to serve.
- 9Plate the schnitzel and a serving of potato salad onto a large plate. Garnish with Italian parsley and lemon slices. Note: This recipe also works very well with beef or chicken.
Other recipes
