The meat is sliced thinly, similar to that for schnitzel, ensuring it is uniform for even cooking. Once we have obtained the desired slices, we pound them with a schnitzel hammer, taking care not to destroy their texture. This process helps tenderize the meat and allows the spices to penetrate better. Once the meat has been pounded, we season it with salt, pepper, and optionally, garlic powder or paprika, to give it a special flavor. After seasoning the meat, we let it rest in the fridge for 15-20 minutes to allow the flavors to combine and intensify.
In the meantime, we prepare the mixture for the crust. The potatoes are washed well and peeled, then finely grated using a grater. It is important to drain them well, squeezing them by hand to remove excess water, as this will help achieve a crispy crust. After the potatoes have been well drained, we mix them with flour and eggs until we obtain a homogeneous and cohesive mixture. This mixing is essential to ensure an even and delicious crust.
After preparing the crust mixture, we take each piece of marinated meat and generously cover it with the potato mixture. It is important to ensure that each piece is well-coated, pressing a little to make the crust stick. This will create a crispy and golden texture when frying.
In a deep pot, we heat the oil. The amount of oil should be enough to partially cover the meat, so it fries evenly. Once the oil is hot, we carefully add the pieces of meat coated with the crust. We fry the meat over medium heat for about 15 minutes, turning them halfway through to achieve even browning on both sides.
It is important to ensure that the oil temperature is not too high to avoid burning the crust before the meat is fully cooked. When the meat is browned and the crust has become golden and crispy, we remove it from the oil and place it on a paper towel to absorb excess oil. This dish can be served alongside a fresh salad or with a side of steamed vegetables to balance the flavor. Enjoy every bite of this crispy and flavorful delicacy!
In the meantime, we prepare the mixture for the crust. The potatoes are washed well and peeled, then finely grated using a grater. It is important to drain them well, squeezing them by hand to remove excess water, as this will help achieve a crispy crust. After the potatoes have been well drained, we mix them with flour and eggs until we obtain a homogeneous and cohesive mixture. This mixing is essential to ensure an even and delicious crust.
After preparing the crust mixture, we take each piece of marinated meat and generously cover it with the potato mixture. It is important to ensure that each piece is well-coated, pressing a little to make the crust stick. This will create a crispy and golden texture when frying.
In a deep pot, we heat the oil. The amount of oil should be enough to partially cover the meat, so it fries evenly. Once the oil is hot, we carefully add the pieces of meat coated with the crust. We fry the meat over medium heat for about 15 minutes, turning them halfway through to achieve even browning on both sides.
It is important to ensure that the oil temperature is not too high to avoid burning the crust before the meat is fully cooked. When the meat is browned and the crust has become golden and crispy, we remove it from the oil and place it on a paper towel to absorb excess oil. This dish can be served alongside a fresh salad or with a side of steamed vegetables to balance the flavor. Enjoy every bite of this crispy and flavorful delicacy!
Ingredients
500 g pork for schnitzel, 4-5 medium potatoes, 2 eggs, pepper, salt, seasoning, 50 g flour, oil for frying