← All recipes

🍽️ Crispy Pork Schnitzel with Twice-Baked Potatoes and Sesame Zucchini

606 kcal · 30 min · 4 servings

Ingredients

• potatoes, mostly waxy 1 kg
• oil 5 tbsp
• salt pinch
• pork schnitzel from the top round 600 g
• zucchini 3 pcs
• sesame, white 3 tbsp
• honey 2 tbsp
• pepper, black ground pinch
• eggs 2 pcs
• milk 50 ml

Instructions

1. 1. Preheat the oven to 250 degrees Celsius with top and bottom heat.
2. 2. Wash the potatoes thoroughly and cut them in half lengthwise.
3. 3. Pierce the skin of the potato halves several times with a fork.
4. 4. Place the potatoes cut-side up on a baking sheet lined with baking paper.
5. 5. Drizzle 2 tablespoons of oil and 2 pinches of salt over the potatoes.
6. 6. Bake the potatoes for about 20 minutes on the top rack of the oven.
7. 7. Take the pork out of the fridge and let it reach room temperature.
8. 8. Wash the zucchini and trim off the ends.
9. 9. Slice the zucchini lengthwise into thin slices.
10. 10. Place the zucchini slices on a separate baking sheet.
11. 11. Toss the zucchini with sesame seeds, 1 tablespoon of oil, honey, salt, and pepper.
12. 12. Remove the potatoes from the oven and let them cool down.
13. 13. Reduce the oven temperature to 200 degrees Celsius with fan (convection).
14. 14. Bake the sesame zucchini for about 20 minutes in the oven.
15. 15. Whisk the eggs, milk, salt, and pepper together well in a bowl.
16. 16. Carefully scoop out the inside of the cooled potatoes with a spoon.
17. 17. Make sure to leave a border of about 0.5 centimeters on the skin.
18. 18. Do not damage the potato skin in the process.
19. 19. Mix the scooped-out potato flesh with the egg mixture.
20. 20. Fill the mixture back into the empty potato skins.
21. 21. Bake the filled potatoes again for about 10 minutes in the oven.
22. 22. Heat 2 tablespoons of oil in a pan over high heat.
23. 23. Wash the meat and pat it dry.
24. 24. Season the meat with salt and fry it in the hot oil for about 2 minutes on each side.
25. 25. Season the schnitzel with pepper.
26. 26. Wrap the schnitzel in aluminum foil to keep it warm.
27. 27. Remove the finished potatoes and zucchini from the oven.
28. 28. Plate the potatoes and the zucchini.
29. 29. Take the schnitzel out of the foil and place it alongside.
30. 30. Drizzle the released meat juices over the schnitzel.

Nutrition per serving

• kcal: 606
• Protein: 29 g · Fett/Fat: 34 g · Carbs: 44 g