Schnitzel in Potato and Cheese Crust
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 15 mins |
| Total Time | 45 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 400 g potato (s), waxy
- 100 g cheese, rated Gouda cheese
- 4 tablespoon breadcrumbs
- 4 pork schnitzel, thin
- 2 egg (s)
- 3 tablespoon flour
- 1 pointed cabbage
- 1 tomato (s)
- 1 onion (s)
- 1 tablespoon butter / margarine
- 0.5 teaspoon ½ vegetable stock
- oil
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Peel and roughly grate the potatoes. Squeeze out the rasp in a sieve. Mix with cheese, breadcrumbs, salt and pepper.
- Wash the meat, pat dry and pat a little flat. Heat oil in a pan. Whisk eggs. Turn the schnitzel first in the flour, then in the egg and finally in the potato mixture. Press the breading on well. Fry the schnitzel in hot oil over low heat for 6-8 minutes on each side.
- In the meantime, clean and wash the pointed cabbage and cut into wide strips. Wash, quarter and finely dice tomatoes. Finely dice the onion. Fry the onion in the hot butter / margarine. Add cabbage, approx. 100 ml of water and stock. Bring to the boil and cook covered for 5-7 minutes. Briefly sauté the tomato. Season to taste with salt and pepper.
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