Hubertus – Neck Schnitzel with Leaf Potatoes
by Editorial Staff
Summary
| Prep Time | 40 mins |
| Total Time | 40 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 4 pork steak (s) (neck steaks)
- 8 medium potato (s), more elongated
- 200 g mushrooms (Eerline)
- 400 ml stock (roast stock)
- some sauce powder, darker
- some mustard (paprika-onion-mustard)
- 100 g cheese, rated
- 2 egg (s)
- some flour
- Breadcrumbs
- some paprika powder, noble sweet
- some sea salt
- some oil (peanut oil)
Print Recipe
Pin Recipe Instructions
- Lightly pound the neck steaks and season with paprika powder and salt on both sides. Turn individually in a little flour, pull through the beaten eggs and press into the breadcrumbs (a mixture of breadcrumbs as well as a little paprika powder).
- Fry the breaded steaks in deep oil in a coated pan on both sides at medium temperature until golden brown.
- Peel the potatoes and cook them in salted water until they are too soft, if possible. Place the individual potatoes next to a round pen and cut with a sharp knife every half centimeter until you touch the pen with the blade. So you can`t cut too deep, because the potato should still retain its original shape.
- Now place the potatoes in a baking dish and season with sea salt and paprika powder and oil with a brush.
- The potatoes are now baked in the preheated oven at 200 ° C for approx. 15 minutes. Sprinkle with the grated cheese five minutes before the end of the cooking time.
- For the sauce, clean and quarter the Egerlinge and fry them lightly with a little oil. Deglaze with the meat stock and add the sauce powder, then bring to the boil again.
- Place the neck steaks on the individual serving plates and place two of the potatoes next to them. Serve with the sauce.
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