Today, there is something for all men out there, and the women also like the chips. This recipe also tastes like your chips from the restaurant and do not like from the freezer. Important is the homemade bread crumbs. Optionally, you can also with veal schnitzel, Cockerel- oder Putenfleisch machen.

Breaded escalope with baked potatoes

By Isabelle, 21. April 2013

• Total Time: 50 minutes
• Prep Time: 20 minutes
• Cook time: 30 minutes
• Rating: 0 stars - based on 0 review(s)

Ingredients:

• Pork cutlet from topside - 2 St.
• Homemade bread crumbs - 3 Handful
• Predominantly waxy potatoes - 300 gr.
• Eggs - 2 St.
• Flour - 4 Essl.
• Salt -
• Pepper -
• Oil for frying -

Instructions:

• For the bread crumbs a few old, harte Brötchen mit einem Mixer oder Reibe zu feinen Bröseln zerkleinern.
• Peel the potatoes and cut into wedges. In a pot of salted water for about 5 min and then pre-cook on a baking sheet in the oven at 170 Degrees convection for about 25 min fertig garen.
• The chips between 2 Knock cling bags nice and flat with a meat mallet (as. 3-5 mm) und mit Salz und Pfeffer würzen.
• Whisk the eggs and whisk in a deep dish. In zwei weiteren Teller Mehl und die Brösel geben.
• Now the only meat in flour, danach in den Eiern und dann in den Semmelbrösel wenden.
• In a pan heat the oil can be, much, dass die Schnitzel darin schwimmen können.
• Die Schnitzel nacheinander goldgelb im Öl ausbacken und auf einem Küchenpapier abtropfen lassen.
• Bring the potatoes from the oven, salzen und mit dem Schnitzeln anrichten.