Maurerschnitzel – Fried Meat Loaf with Fried Egg, Mashed Potatoes and Herb-cream Sauce
by Editorial Staff
Summary
| Prep Time | 1 hr |
| Cook Time | 30 mins |
| Total Time | 1 hr 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- g 1,200 meat loaf, sliced
- 250 g breadcrumbs
- 125 g flour
- 4 egg (s)
- salt
- Fat, for frying, about 2 cm high in the pan
Also: (for the mashed potatoes)
- 2 kg potato (s), floury-boiling
- 150 g butter
- 375 ml milk
- salt
- nutmeg
For the sauce:
- 300 ml cream
- 100 g cooked cheese
- 1 tablespoon herbs, fresh
- broth
- salt
- Pepper, crushed
Also:
- 6 egg (s)
- salt
- Fat for frying
Print Recipe
Pin Recipe Instructions
- For the mashed potatoes, peel the potatoes and cook them in salted water, then drain. Heat the milk and butter and add to the potatoes. Chop the potatoes with a potato masher, mix everything well and season with salt and nutmeg. Keep warm.
- For the meat loaf, heat the fat in a pan. Prepare three plates: fill one plate with flour, the second with whisked, lightly salted egg and the third with breadcrumbs. Turn the Leberkäse first in flour, then in the egg and finally in breadcrumbs and fry on both sides in the pan until golden yellow.
- For the herb and cream sauce, put the meat loaf in a saucepan. Add the cream, cooked cheese, chopped herbs and broth and puree everything with a blender. Season to taste with salt and pepper.
- Heat the fat in a pan and fry one fried egg per serving. Salt lightly.
- Arrange the fried meat loaf on plates. Place the fried egg on the Leberkäse and serve with the mashed potatoes and the herb-cream sauce.
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