Schnitzel in potato crust

Name: Schnitzel in potato crust
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 400 g cook hard. Potatoes; 100 g medieval Gouda; 4-5 Tbsp Breadcrumbs; 7-10 Tbsp salt, pepper; 4 thin pork cutlets (approx. 150 g each); 2 eggs, 3-4 tablespoons flour; 3-4 Tbsp Oil; 1 (approx. 750 g) Pointed cabbage; 1 Tomato, 1 onion; 1 TABLESPOON butter/margarine; 1/2 TEASPOON Vegetable broth; 7-10 Tbsp Oregano

AUTHOR
Reed Chan

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

400 g cook hard. Potatoes
100 g medieval Gouda
4-5 Tbsp Breadcrumbs
7-10 Tbsp salt, pepper
4 thin pork cutlets (approx. 150 g each)
2 eggs, 3-4 tablespoons flour
3-4 Tbsp Oil
1 (approx. 750 g) Pointed cabbage
1 Tomato, 1 onion
1 TABLESPOON butter/margarine
1/2 TEASPOON Vegetable broth
7-10 Tbsp Oregano

Directions

1
Peel, wash and roughly grate the potatoes. Squeeze the grater well. Grate cheese as well. Mix both loosely with breadcrumbs, salt and pepper. Rinse meat if necessary, pat dry and beat flat
2
Beat the eggs. Turn the schnitzel first in the flour, then in the egg and finally in the potato mixture. Press the breadcrumbs well. Heat oil in a large coated pan. Fry the schnitzels on each side over a low to medium heat for 6-8 minutes
3
Clean, wash and quarter the cabbage and remove the stalk. Cut the pointed cabbage into wide strips. Wash, quarter and seed the tomato. Peel onion. Dice both finely.
4
Fry the onion in hot fat. Steam cabbage briefly. Add about 100 ml water and stock. Bring to the boil, cover and stew for 5-7 minutes. Steam tomato briefly. Season to taste with salt and pepper. Arrange everything, garnish. Serving: mashed or boiled potatoes
5
Drink: cool white wine