Pork schnitzels in potato crust

Delicious Pork Schnitzels in Potato Crust Recipe

Preparation time: 20 minutes
Cooking time: 15-20 minutes
Total time: 40-45 minutes
Servings: 4

In the culinary world, every recipe tells a story. Today, I invite you to discover a savory and comforting recipe that combines the tenderness of pork with the crunchy texture of potatoes. Pork schnitzels in potato crust are a perfect choice for a family dinner or a special occasion. This recipe is not only simple but also quick, providing you with a dish that will surely impress.

Necessary ingredients

- 500 g pork (ideally, thigh or chop)
- 4 medium potatoes
- 4 small eggs
- 2 tablespoons of flour
- 3-4 tablespoons of breadcrumbs
- 2-3 tablespoons of grated parmesan
- Salt, pepper, and ginger (to taste)
- Oil for frying

Necessary utensils

- Plastic wrap
- Meat mallet
- Large grater
- Mixing bowl
- Deep frying pan
- Spatula

Preparation steps

1. Preparing the meat: Start by slicing the pork into thin pieces. Place each slice between two sheets of plastic wrap and, using the meat mallet, gently pound to even out the thickness. This process will help the meat cook evenly and become tender.

2. Seasoning: Sprinkle salt, pepper, and ginger on both sides of the meat slices. Let them marinate for 15 minutes. This time will allow the spices to penetrate the meat, giving it a special flavor.

3. Preparing the potato mixture: Peel the potatoes and wash them well. Grate them using the large grater and let them drain a little, but not completely. It is essential that some of the potato juice remains to ensure a moist and delicious crust.

4. Mixing the potatoes: In a large bowl, combine the grated potatoes with the beaten eggs, flour, breadcrumbs, grated parmesan, salt, and pepper. Mix well until you obtain a homogeneous mixture.

5. Assembling the schnitzel: Take a piece of meat and place a portion of the potato mixture on one side of it. Spread the potato mixture evenly to cover the meat.

6. Frying: In a deep frying pan, heat the oil over medium heat. Once the oil is hot, carefully place the schnitzel with the potato side down. Fry for about 5-7 minutes on each side, or until the crust becomes golden and crispy.

7. Finishing: After frying all the pieces, let them drain on a paper towel to remove excess oil.

Practical tips

- Checking the oil: Ensure the oil is well heated before adding the schnitzels to avoid excessive oil absorption.
- Spice variations: You can experiment with different spices such as paprika, garlic powder, or herbs to customize the flavor.
- Keeping the meat tender: If you want to achieve even more tender meat, let the pork slices marinate for a few hours, even overnight, in the fridge.

Nutritional information (per serving)

- Calories: approximately 450 kcal
- Protein: 30 g
- Fat: 25 g
- Carbohydrates: 30 g

Serving and combinations

These pork schnitzels in potato crust are delicious served hot, alongside a fresh vegetable salad or mashed potatoes. They also pair perfectly with a yogurt or herb mayonnaise sauce, adding a creamy contrast to the crispy dish.

For a complete culinary experience, you can accompany this dish with a glass of dry white wine or a light beer, which will balance the intense flavors of the meat and potatoes.

Frequently asked questions

1. Can I use chicken instead of pork?
Yes, this recipe can also be adapted with chicken, keeping in mind that the cooking time may be shorter.

2. How can I make this recipe healthier?
You can use lean pork, reduce the amount of oil, or bake the schnitzels instead of frying them.

3. What is the secret to a crispy crust?
Make sure the potatoes are well mixed with the other ingredients and that the oil is hot enough before adding them to the pan.

I hope this recipe brings you joy and delicious flavors in the kitchen. Pork schnitzels in potato crust are not just a simple dish, but also a perfect opportunity to share pleasant moments with loved ones. Enjoy every bite and don't forget to enjoy the cooking process!