Prepare the Schnitzels:
- 1
If you bought pre-cut and tenderized 4 pork schnitzels, simply season them with salt and black pepper.
- 2
Otherwise, slice the pork into thin fillets and tenderize them with a mallet until about 1.5 cm thick.
Schnitzel with Potatoes
45 min·87 Views
Schnitzel with Baby Potatoes: A classic and comforting dish featuring crispy breaded pork schnitzels served with buttery sautéed baby potatoes, seasoned with garlic and dill, and a refreshing lemon wedge.
Allergens
1,662kcal
4 Portions · 981 g
Protein
126 g
Carbohydrates
72 g
Fat
94 g
Fiber
8 g
- German Food Composition Database (BLS) – the German national nutrient database.
- Swiss Food Composition Database – for ingredients the BLS does not cover.
- AI matching – every ingredient is matched to the closest database entry.
All nutrition figures are average values calculated from the databases named above, not laboratory measurements. Variety, origin, cut, storage, preparation and the quantities actually used all cause deviations; automatically matched ingredients can add further inaccuracy. We accept no liability for the accuracy or completeness of these figures. They do not constitute medical or nutritional advice. The information on the packaging of the products you use takes precedence; in case of allergies, intolerances, illness, pregnancy or a special diet, consult a suitably qualified professional.
4
g
- Pork Schnitzels4
- Salt
- Black Pepper
- Fine Corn Flour
- Eggs2
- Breadcrumbs
- Baby Potato400 grams
- Butter100 grams
- Dill
- Garlic2 cloves
- Lemon1
- Sunflower Oil
Boil the Potatoes:
- 3
Wash 400g fresh baby potatoes, cut them in half, and place them in a pot with salted water.
- 4
Cook on high heat until the water boils, then reduce to medium heat and cook for 10–15 min until tender.
15 min
Prepare three plates
- 5
one with fine corn flour (maize starch) or potato flour,
- 6
another with 2 beaten eggs,
- 7
and the third with breadcrumbs.
- 8
Dip the schnitzels first in the flour, then in the eggs, and finally in the breadcrumbs.
- 9
Fry the breaded schnitzels in a hot pan with sunflower oil for about 3 min on each side until golden brown.
3 min
Sauté the Potatoes:
- 10
Once the potatoes are cooked, drain the water and return them to the pot.
- 11
Add 100g butter and fry until they develop a golden crust.
- 12
Press 2 garlic cloves and add them to the potatoes.
- 13
Season with salt and black pepper to taste.
- 14
Stir in a few sprigs of finely chopped fresh dill.
Serve:
- 15
Serve the schnitzels immediately with the sautéed baby potatoes as a side.
- 16
Add a slice of 1 lemon for garnish.
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