Gypsy schnitzel with potato wedges

Name: Gypsy schnitzel with potato wedges
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 1 kg large potatoes; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 4 Pork cutlet (approx. 175 g each); 1 Rosemary stalk; 6 TABLESPOONS Flour; 2 Egg Yolk; 1 TABLESPOON Sweet peppers; 8 TABLESPOONS Breadcrumbs; 4-5 Tbsp Oil; 1 chili pepper; 1 red, yellow and green peppers; 1 TABLESPOON Tomato paste; 250 ml Vegetable broth (instant); 150 ml Carrot juice; 2 TABLESPOONS Tomato ketchup; 7-10 Tbsp fresh herbs; baking paper

AUTHOR
Bo Carpenter

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

1 kg large potatoes
7-10 Tbsp Salt
7-10 Tbsp Pepper
4 Pork cutlet (approx. 175 g each)
1 Rosemary stalk
6 TABLESPOONS Flour
2 Egg Yolk
1 TABLESPOON Sweet peppers
8 TABLESPOONS Breadcrumbs
4-5 Tbsp Oil
1 chili pepper
1 red, yellow and green peppers
1 TABLESPOON Tomato paste
250 ml Vegetable broth (instant)
150 ml Carrot juice
2 TABLESPOONS Tomato ketchup
7-10 Tbsp fresh herbs
baking paper

Directions

1
Peel and wash the potatoes and cut them into long slices. Distribute on a baking tray lined with baking paper. Season with salt and pepper. Cook for approx. 40 minutes in a preheated oven (electric cooker: 200 °C/ circulating air: 175 °C/ gas: level 3).
2
In the meantime, wash the cutlets, dab dry and tap them a little flatter. Strip rosemary needles from the stems. Turn escalopes one after the other in flour and whisked egg yolk. Sprinkle with rosemary needles and turn in breadcrumbs seasoned with paprika.
3
Fry briefly on each side in 2-3 tablespoons of hot oil over high heat. Season with salt and pepper and fry for about 10 minutes at medium heat until done. In the meantime, carve the chillies lengthwise, remove seeds and chop finely.
4
Clean, wash and cut the peppers into small pieces. Heat 2 tablespoons of oil. Fry the peppers and chillies for about 5 minutes. Stir in tomato paste. Deglaze with broth and let it boil down for about 5 minutes.
5
Stir in carrot juice and ketchup. Season to taste with salt and pepper. Serve cutlets, potato wedges and paprika vegetables garnished with fresh herbs in portions.