← All recipes

🍽️ Crispy Breaded Schnitzel with Boiled Potatoes and Fresh Herb Cream Sauce

743 kcal · 30 min · 4 servings

Ingredients

• Parsley, fresh 25 g
• Chives, fresh 20 g
• Dill, fresh 20 g
• Potatoes, mostly waxy 1 kg
• Lemons 1 pc.
• Ham schnitzel from the top round of pork 600 g
• Salt 1 tbsp
• Yogurt, plain 150 g
• Oil 4 tbsp
• Vinegar 1 tbsp
• sour cream 150 g
• Pepper, black ground pinch
• Sugar pinch
• Wheat flour, Type 405 4 tbsp
• Eggs 1 pc.
• Milk 2 tbsp
• Breadcrumbs 75 g

Instructions

1. 1. Thoroughly wash the parsley, chives, and dill under running water.
2. 2. Dry the herbs and carefully pick the leaves off the stems.
3. 3. Roughly chop the herbs.
4. 4. Wash and peel the potatoes.
5. 5. Cut the potatoes into cubes approximately 3 to 4 centimeters in size.
6. 6. Wash the lemon and pat it dry.
7. 7. Cut the lemon into wedges.
8. 8. Rinse the pork schnitzels and pat them dry.
9. 9. Halve the schnitzels.
10. 10. Season the meat with salt.
11. 11. Place yogurt, 1 tablespoon of oil, vinegar, and the chopped herbs into a tall container.
12. 12. Blend the mixture until smooth.
13. 13. Stir the sour cream into the herb base.
14. 14. Season the green sauce with salt, pepper, and sugar to taste.
15. 15. Let the green sauce sit for a while to allow the flavors to develop.
16. 16. Fill a pot with approximately 2 liters of water and add salt.
17. 17. Bring the salted water to a boil on the highest heat setting.
18. 18. Add the potato pieces to the boiling water.
19. 19. Cook the potatoes covered for about 15 minutes on medium heat.
20. 20. Prepare three plates for the breading process.
21. 21. Fill the first plate with flour.
22. 22. Whisk the eggs with milk in the second plate.
23. 23. Season the egg-milk mixture with salt.
24. 24. Fill the third plate with breadcrumbs.
25. 25. Coat the meat first in the flour.
26. 26. Then dip the floured meat into the egg-milk mixture.
27. 27. Finally, press the meat firmly into the breadcrumbs.
28. 28. Heat a pan with 3 tablespoons of oil over medium heat.
29. 29. Fry the meat in the pan, turning constantly, for about 8 minutes until golden brown.
30. 30. Let the fried meat drain on kitchen paper.
31. 31. Drain the cooked potatoes in a colander.
32. 32. Plate the schnitzels together with the salted potatoes and the green sauce.
33. 33. Garnish the dish with the lemon wedges.
34. 34. Serve the meal immediately.

Nutrition per serving

• kcal: 743
• Protein: 36 g · Fett/Fat: 34 g · Carbs: 70 g