Filet-Schnitzel with gratin
easy
105 mins
105 mins
Ingredients
- 750 g medium-sized potatoes
- 1 (approx. 500 g) Kohlrabi
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 250 g Whipped cream
- 4 tablespoons (15 g each) Flour
- 75 g grated gouda cheese
- 500 g Pork tenderloin (approx. 2 pieces)
- 1 egg (size M)
- 80-100 g Breadcrumbs
- 4-6 Tbsp Oil
- 4-5 cherry tomatoes and basil to garnish
- 1 TABLESPOON Gourmet capers to sprinkle
- 7-10 Tbsp Grease
Directions
- 1
Wash the potatoes thoroughly and cook in plenty of boiling water for about 20 minutes. In the meantime, peel and halve the kohlrabi and cut into thin, half slices. Pre-cook the kohlrabi in boiling salted water for about 5 minutes.
- 2
Put the kohlrabi on a sieve and drain. Drain the potatoes, rinse them under cold water and remove the skin. Cut the potatoes into slices. Grease a gratin dish and put kohlrabi and potato slices in the dish in flakes.
- 3
Season with salt and pepper. Mix cream and 1 tablespoon of flour well, pour evenly over the gratin and sprinkle with cheese. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 40 minutes.
- 4
In the meantime, wash the pork fillets, dab dry and cut them into diagonal slices about 1 1/2 cm thick. Press the slices slightly flat. Place the egg in a deep plate and beat with 1-2 tablespoons of water, some salt and pepper.
- 5
Place 3 tablespoons of flour and breadcrumbs in a deep plate. Heat 2-3 tablespoons of oil in a large pan. Turn fillet cutlets first in flour, then in egg and finally in breadcrumbs.
- 6
Put half of the escalopes into the hot oil and fry them for about 4 minutes, turning them over, and take them out. Add 2-3 tablespoons of oil to the pan and fry the remaining escalopes in the same way. Wash the cherry tomatoes, dab dry and cut into slices.
- 7
Garnish each cutlet with a tomato slice and sprinkle with capers. Serve with gratin.
Nutrition Facts
740 kcal
51 g
40 g
46 g
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