Burgenland Peasant Schnitzel
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Total Time | 45 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 4 pork schnitzel or veal schnitzel
- 4 potato (s), raw
- 1 egg (s)
- 4 teaspoons flour
- salt and pepper
- marjoram
- garlic
- oregano
- butter
Print Recipe
Pin Recipe Instructions
- Season the meat with salt, pepper and a hint of garlic and let it steep. Peel and grate the raw, floury potatoes. Beat an egg with salt, pepper, garlic, marjoram and oregano until frothy. Pour in the squeezed potatoes and the flour. Turn the meat first in flour, then in the potato mixture and bake in hot butter until golden brown. Salad is served with it.
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