Crispy Breaded Schnitzels with Potato Wedges and Light Cabbage Salad

Name: Crispy Breaded Schnitzels with Potato Wedges and Light Cabbage Salad
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4 meals
Cuisine: International
Ingredients: potatoes; oil; 1 tsp salt; black pepper; dried thyme; water; sugar; pinch black pepper; 0,5 lemon; grated cabbage; carrot; pork sirloin; 150 g all-purpose flour; egg; panko breadcrumbs; butter

Do you love a classic Czech favourite? Pork schnitzels with golden roasted potatoes and a fresh cabbage salad will delight everyone at the table. In our version, we use panko breadcrumbs to give the schnitzels extra crispiness.

45 min

90% liked this recipe (40 reviews)

Contains eggContains porkcontains gluten

Potato Wedges:: 1 pkgpotatoes; 1-2 tbspoil; 1 tsp salt; 0.5 tspblack pepper; 1 pkgdried thyme
Dressing:: 1.5 dlwater; 2 tbspsugar; 1 tsp salt; pinch black pepper; 1 tbspoil; 0,5 lemon
Salad:: 1 pkggrated cabbage; 2 carrot
Schnitzels:: 1 pkgpork sirloin; 1 tsp salt; 150 g all-purpose flour; 1 egg; 2 pkgpanko breadcrumbs; 2 tbspbutter; 2 tbspoil
Additional Ingredients:: 0,5 lemon

1
Preheat the oven to 220–225 °C and line a baking tray with baking paper.
2
Wash the potatoes and cut them into wedges. Spread them on the tray, drizzle with oil and season with salt, pepper and dried thyme. Mix well, place the tray in the oven and bake for 25–30 minutes until golden.
3
Measure the water according to the recipe and pour it into a small saucepan. Add sugar and salt and heat while stirring until dissolved. Then remove from the heat, add oil and lemon juice and let the dressing cool.
4
Place the shredded cabbage in a bowl. Peel and wash the carrot, then grate it coarsely.
5
Cut the pork into slices about 1.5 cm thick, gently tenderize them through foil and season with salt.
6
Pour flour into a deep plate. Crack the egg into another plate, season it with salt and whisk with a fork. Pour breadcrumbs into a third plate.
7
Coat the meat slices in flour, egg and breadcrumbs.
8
Heat butter and oil in a pan over medium heat. Add the schnitzels and fry for 4–5 minutes on each side until golden. Then place them on a baking tray and put them in the oven for another 5–7 minutes to finish cooking.
9
Pour the dressing over the cabbage and carrot and mix well.
10
Cut the other half of the lemon into wedges.
11
Serve the schnitzels with potato wedges and a light coleslaw salad. Finish by drizzling the schnitzel with lemon juice to taste.