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🍽️ Breaded Schnitzel with Colorful Fries and Cucumber Salad
614 kcal · 30 min · 4 servings
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Ingredients
- Carrots 2 pcs.
- Parsnips 2 pcs.
- Potatoes, mostly waxy 800 g
- Oil 8 tbsp
- Salt pinch
- Pepper, black ground pinch
- Cucumbers 2 pcs.
- Dill, fresh 20 g
- Ham Schnitzel from the top round of pork 600 g
- Breadcrumbs 6 tbsp
- Eggs 2 pcs.
- Wheat flour, Type 405 4 tbsp
- Vinegar 2 tbsp
Instructions
- 1. Preheat the oven to 200 °C (fan). Thoroughly clean the carrots and parsnips, peel them, quarter them lengthwise, and cut them into finger-thick fries, about 4 cm long. Wash the potatoes and cut them into fries with the skin on.
- 2. Place the fries on a baking sheet lined with parchment paper and mix with 2 tablespoons of oil, salt, and pepper. Spread out evenly and bake for about 20 minutes in the oven.
- 3. Wash the cucumber thoroughly and slice it into very thin rounds or use a mandoline. Combine it with salt in a bowl and set aside. Wash the dill, shake it dry, and chop it finely.
- 4. Rinse the schnitzels, pat them dry with a kitchen towel, flatten them with one hand, and season with salt. For the breading, place breadcrumbs in a deep plate, beat the eggs in another deep plate, and put flour in a third deep plate.
- 5. Heat 4 tablespoons of oil in a pan over medium heat. Dredge the schnitzels one by one first in the flour, then in the egg, and finally in the breadcrumbs. Gently press the breading and fry the schnitzels in the pan for about 4 minutes on all sides. Then place them on a plate and let them rest briefly.
- 6. Squeeze out the cucumbers and pour off the cucumber water. Mix in the dill, vinegar, and 2 tablespoons of oil, and season with salt, pepper, and possibly a bit of sugar. Take the fries out of the oven and serve them alongside the schnitzels and cucumber salad on plates. Enjoy your meal!
Nutrition per serving
- kcal: 614
- Protein: 35 g · Fett/Fat: 31 g · Carbs: 45 g