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🍽️ Crispy Pork Schnitzels with Creamy Cauliflower and Potato Spread

488 kcal · 30 min · 4 servings

Ingredients

• 800 g firm-cooking potatoes
• salt
• 1 small cauliflower (800 g)
• 1 tsp butter
• 250 g cooking cream
• 2 tbsp freshly grated horseradish
• pepper
• nutmeg
• 600 g pork schnitzel (4 pieces approx. 150 g each)
• 1 tbsp ghee
• 2 sprigs parsley

Instructions

1. 1. Peel the potatoes and wash them thoroughly.
2. 2. Cut the potatoes into small cubes.
3. 3. Place the potato cubes in a pot with 125 milliliters of lightly salted water.
4. 4. Bring the water to a boil once.
5. 5. Reduce the heat to low and cover the pot.
6. 6. Let the potatoes cook for about 10 minutes.
7. 7. Wash the cauliflower and remove the hard core end.
8. 8. Break the cauliflower into small florets.
9. 9. Add the cauliflower florets directly to the partially cooked potatoes in the pot.
10. 10. Bring the vegetables to a boil again briefly.
11. 11. Let everything cook for about 10 minutes at low heat.
12. 12. Remove the cauliflower from the pot using a slotted spoon.
13. 13. Set the cauliflower aside to keep it warm.
14. 14. Add butter and cream to the potatoes in the pot.
15. 15. Bring the mixture to a boil once.
16. 16. Stir the horseradish into the potato-cream mixture.
17. 17. Season the potato mixture with pepper and ground nutmeg.
18. 18. Return the prepared cauliflower to the pot with the potatoes.
19. 19. Gently mix everything together so the pieces do not break apart.
20. 20. Keep the vegetables warm until the schnitzel is ready.
21. 21. Season the pork schnitzels on both sides with salt and pepper.
22. 22. Heat ghee (clarified butter) in a frying pan over high heat.
23. 23. Fry the schnitzels in the pan.
24. 24. Fry each schnitzel for about 2 to 3 minutes per side.
25. 25. Ensure the meat fries quickly and vigorously, depending on thickness.
26. 26. Wash the parsley thoroughly.
27. 27. Shake the parsley dry.
28. 28. Finely chop the parsley.
29. 29. Sprinkle the warm cauliflower-potato vegetable mixture with the chopped parsley.
30. 30. Plate the vegetables.
31. 31. Place a cooked pork schnitzel next to the vegetables.
32. 32. Serve the dish immediately.

Nutrition per serving

• kcal: 488
• Protein: 46 g · Fett/Fat: 15 g · Carbs: 41 g