Pork Schnitzel with Bérnaise Sauce on Rosemary Potato Wedges
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 30 mins |
| Total Time | 1 hr |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1.2 kg potato (s), fat-boiling, new ones
- 8 tablespoon rapeseed oil
- 2 teaspoons breadcrumbs
- 4 tablespoon rosemary needles, fresh
- 2 teaspoons paprika powder
- 0.5 teaspoon ½ turmeric powder
- some sea salt from the mill
- some pepper, more colorful, from the mill
- 4 spring onion (s)
- 900 g pork schnitzel
- some black pepper from the mill
- 4 egg yolks
- 2 tablespoon lemon juice
- 2 teaspoon tarragon, dried
- 2 teaspoons mustard, medium-spicy
- a bit salt
- 2 teaspoons, leveled sugar
- 2 tablespoon crème fraîche
- 300 g butter
Print Recipe
Pin Recipe Instructions
- Wash the potatoes thoroughly, pat dry very well, cut into 1 cm thick wedges and mix in a bowl with 6 tablespoons of rapeseed oil, breadcrumbs, rosemary needles, paprika powder, turmeric and, with a few turns each, sea salt and colored pepper from the mill.
- Preheat the oven to 200 ° C or fan-assisted 175 ° C. Spread the marinated potato wedges on a baking sheet lined with baking paper and bake in the preheated oven for about 30 minutes.
- Clean the spring onions, rinse and cut diagonally into thin rings. Rinse the schnitzel, pat dry very well and season with a few turns of sea salt and black pepper from the mill on both sides. Fry in the rest of the rapeseed oil in a pan for about 4 minutes on each side. Then take it out and keep it warm.
- Puree the egg yolks with lemon juice, tarragon, mustard, a little salt, sugar and crème fraîche. Bring the butter to the boil briefly in a saucepan and then pour it into the egg yolk cream. Continue to puree and season to taste. Briefly sauté the spring onion rings in the pan in which the schnitzel was fried and mix into the sauce. Arrange the schnitzel with sauce and potato wedges on plates.
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