🍽️ Crispy Pork Schnitzels with Toasted Onion Topping

Name: Crispy Pork Schnitzels with Toasted Onion Topping
Total time: 30 min
Yield: 4 servings
Ingredients: potatoes, mostly waxy 1 kg; salt pinch; carrots 8 pcs.; rosemary, fresh 10 g; toast bread 2 slices; butter 4 tbsp; roasted onions 5 tbsp; ham schnitzel from the top round of pork 600 g; oil 4 tbsp; water 100 ml; sugar 1 tbsp; pepper, black ground pinch; dill, fresh 20 g

610 kcal · 30 min · 4 servings

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Ingredients

potatoes, mostly waxy 1 kg
salt pinch
carrots 8 pcs.
rosemary, fresh 10 g
toast bread 2 slices
butter 4 tbsp
roasted onions 5 tbsp
ham schnitzel from the top round of pork 600 g
oil 4 tbsp
water 100 ml
sugar 1 tbsp
pepper, black ground pinch
dill, fresh 20 g

Instructions

1. Preheat the oven to 160 degrees Celsius with fan setting.
2. Wash the potatoes thoroughly.
3. Place the potatoes in a pot with salted water.
4. Bring the water to a boil.
5. Simmer the potatoes covered for about 20 minutes over medium heat.
6. Peel the carrots and cut off the ends.
7. Quarter the carrots and cut them into pieces about 1 centimeter thick.
8. Wash the rosemary and dry it well.
9. Remove the crusts from the toast bread.
10. Crumble the toast bread roughly.
11. Mix 4 tablespoons of soft butter with the bread crumbs in a bowl.
12. Add the toasted onions to the butter-bread mixture.
13. Season the mixture with a little salt.
14. Rinse the pork schnitzels.
15. Pat the schnitzels dry with a kitchen towel.
16. Season the schnitzels with salt on both sides.
17. Heat 2 tablespoons of oil in a pan over high heat.
18. Fry the schnitzels for about 1 minute on each side until golden brown.
19. Place the schnitzels on a baking sheet lined with baking paper.
20. Distribute the toasted onion mixture evenly over the schnitzels.
21. Bake the schnitzels in the oven for about 10 minutes.
22. Melt 1 tablespoon of butter in a pot over medium heat.
23. Sauté the carrots together with the rosemary for about 5 minutes.
24. Deglaze the carrots with approximately 100 milliliters of water.
25. Season the carrots with 1 tablespoon of sugar, salt, and pepper.
26. Cook the carrots for another 5 minutes.
27. Place the potatoes in a sieve and let them drain.
28. Heat another 2 tablespoons of oil in the pan over medium heat.
29. Fry the potatoes for about 5 minutes on all sides until golden brown.
30. Wash the dill and shake it dry.
31. Finely chop the dill.
32. Mix the dill into the potatoes.
33. Remove the rosemary from the carrots.
34. Take the schnitzels out of the oven.
35. Plate the schnitzels.
36. Serve the schnitzels together with the glazed carrots and the dill potatoes.

Nutrition per serving

kcal: 610
Protein: 39 g · Fett/Fat: 36 g · Carbs: 34 g