Filet schnitzel in roasted onion breading

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Directions

1. 1

   For the cucumber salad, wash dill, shake dry and cut finely. Mix with sour cream, lemon juice, 1-2 tablespoons sugar and salt. Peel cucumber and slice. Mix with the sour cream.

2. 2

   For the cutlets, wash the fillet, dab dry and cut into approx. 12 thin slices (approx. 1/2 cm thick). Then tap thinly (2-3 mm) between the cut open freezer bags.

3. 3

   Peel and wash the potatoes, cover and cook in salted water for about 20 minutes.

4. 4

   In the meantime mix the fried onions with breadcrumbs. Whisk the eggs. Mix flour, salt and pepper. Turn the meat first in the flour, then in the egg and finally in the roasted onion mix. Heat lard and 2 tablespoons of butter in a pan.

5. 5

   Fry the escalopes in it in 2-3 portions at low to medium heat for 1-2 minutes on each side (no longer, otherwise the fried onions will burn). Fry them more often with hot fat, because the escalopes have to swim in hot fat for a great breading.

6. 6

   Wash parsley and shake dry, chop finely. Drain the potatoes. Add 2 tablespoons of butter and milk. Mash everything with a potato masher. Season to taste with salt and nutmeg. Sprinkle schnitzel with parsley.

7. 7

   Serve with mashed potatoes and cucumber salad.

Nutrition Facts

KCAL
910 kcal

CARBS
81 g

FATS
40 g

PROTEINS
51 g