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🍽️ Sliced Pork in Cream Sauce with Crispy Potato Pancakes

668 kcal · 30 min · 4 servings

Sliced Pork in Cream Sauce with Crispy Potato Pancakes Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Rinse the pork schnitzel under cold water.
  2. 2. Pat the meat completely dry with a kitchen towel.
  3. 3. Cut the schnitzel in half lengthwise.
  4. 4. Cut the halves into strips about one centimeter wide.
  5. 5. Set the meat strips aside to reach room temperature.
  6. 6. Halve the onion and remove the outer skin.
  7. 7. Dice the onion finely.
  8. 8. Clean the mushrooms with a cloth if necessary.
  9. 9. Cut the mushrooms into quarters or eighths depending on their size.
  10. 10. Wash the parsley and dry it thoroughly.
  11. 11. Remove the coarse stems from the parsley.
  12. 12. Finely chop the parsley.
  13. 13. Peel the potatoes and wash them.
  14. 14. Grate the potatoes coarsely.
  15. 15. Squeeze the potato shreds firmly to remove the liquid.
  16. 16. Pour off the drained water.
  17. 17. Place the dry potato shreds into a bowl.
  18. 18. Mix the shreds with the eggs.
  19. 19. Season the potato mixture with salt and pepper.
  20. 20. Heat two tablespoons of oil in a pan on the highest setting.
  21. 21. Fry the meat strips on all sides for about two minutes over high heat.
  22. 22. Remove the meat from the pan and place it on a plate.
  23. 23. Leave the pan with the cooking juices unwashed.
  24. 24. Add three tablespoons of oil to the hot pan.
  25. 25. Fry the mushrooms with a little salt over medium to high heat for about two to three minutes until golden brown.
  26. 26. Add the diced onions to the pan.
  27. 27. Sauté the onions over medium heat for about two minutes.
  28. 28. Sprinkle the flour over the onions and mushrooms.
  29. 29. Toast the flour for about one minute.
  30. 30. Pour cream, white wine, and broth into the pan.
  31. 31. Let the sauce reduce over medium heat until it has reduced by one third.
  32. 32. Wait until the sauce is creamy.
  33. 33. Return the meat and the released meat juices to the pan.
  34. 34. Keep the sliced meat warm in the sauce.
  35. 35. Avoid further cooking of the meat to prevent it from becoming tough.
  36. 36. Heat two tablespoons of oil in a different pan over medium heat.
  37. 37. Spread half of the potato mixture in the pan into a patty about ten centimeters in diameter.
  38. 38. Fry the rösti for about four minutes until golden brown.
  39. 39. Turn the rösti and fry it for another four minutes.
  40. 40. Remove the finished rösti from the pan.
  41. 41. Let the rösti drain on kitchen paper.
  42. 42. Repeat the process with the remaining potato mixture.
  43. 43. Plate the sliced meat together with the potato rösti.
  44. 44. Sprinkle the dish with the chopped parsley.
  45. 45. Serve the meal immediately.
  46. 46. Tip: You can also bake the rösti in the oven.
  47. 47. To do this, place them on a baking sheet lined with baking paper.
  48. 48. Bake them at 200 degrees Celsius top and bottom heat for about twenty minutes until golden brown.

Nutrition per serving