Schnitzel with potato crust

Name: Schnitzel with potato crust
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 600 g waxy potatoes; 100 g medieval Gouda cheese; 4 TABLESPOONS Breadcrumbs; 4 thin pork cutlets (approx. 150 g each); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 2 Eggs (size M); 4 TABLESPOONS Flour; 6 TABLESPOONS Oil; 1 (approx. 700 g) Head pointed cabbage; 1 Onion; 2 Tomatoes; 1 TABLESPOON Butter or margarine; 1 TEASPOON Instant vegetable stock; 7-10 Tbsp Oregano

AUTHOR
Benton Mccarty

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

600 g waxy potatoes
100 g medieval Gouda cheese
4 TABLESPOONS Breadcrumbs
4 thin pork cutlets (approx. 150 g each)
7-10 Tbsp Salt
7-10 Tbsp Pepper
2 Eggs (size M)
4 TABLESPOONS Flour
6 TABLESPOONS Oil
1 (approx. 700 g) Head pointed cabbage
1 Onion
2 Tomatoes
1 TABLESPOON Butter or margarine
1 TEASPOON Instant vegetable stock
7-10 Tbsp Oregano

Directions

1
Peel, wash and grate the potatoes. Squeeze potatoes well. Grate cheese. Mix potato and cheese grater and breadcrumbs loosely. Wash meat, dab dry, season with salt and pepper.
2
Whisk the eggs in a deep dish. Put flour on a plate. Turn the schnitzel first in flour, then in egg. Cover both sides of the schnitzel with the potato mixture. Heat oil in a large pan.
3
Fry the escalopes on each side over medium heat for 3-5 minutes. Meanwhile clean the cabbage, cut in half and remove the stalk. Cut cabbage into wide strips. Peel and finely dice onion. Wash, clean and halve the tomatoes.
4
Remove the seeds and finely dice the flesh. Heat the fat in a saucepan. Sauté onion in it. Add tomato, sweat briefly and take out everything. Put cabbage into the pot, add 100 ml water and stock.
5
Steam cabbage for about 5 minutes. Add onion and tomatoes. Arrange schnitzel garnished with oregano and some cabbage on plates. Add remaining cabbage.