Crispy Viennese Schnitzels with Potato Wedges and Coleslaw

Name: Crispy Viennese Schnitzels with Potato Wedges and Coleslaw
Cook time: 45 min
Yield: 4 meals
Ingredients: potatoes; oil; salt; black pepper; dried thyme; grated cabbage; carrot; pinch black pepper; sugar; juice from half a lemon; butter; pork schnitzels

Traditional Wiener Schnitzels are served with roasted potato wedges and marinated coleslaw. The dish is finished with lemon.

45 min

Potato Wedges:: 1 pkgpotatoes; 2 tbspoil; 1 tspsalt; 0.5 tspblack pepper; 1 pkgdried thyme
Coleslaw:: 1 pkggrated cabbage; 2 carrot; 0.5 tspsalt; pinch black pepper; 2 tspsugar; juice from half a lemon; 1 tbspoil
Viennese Schnitzels:: 2 tbspbutter; 2 tbspoil; 1 pkgpork schnitzels; juice from half a lemon

1
Preheat the oven to 225 °C and line a baking tray with parchment paper.
2
Wash the potatoes and cut them into wedges. Place them on the tray, add oil, salt, black pepper, and dried thyme. Mix well and bake for 25–30 minutes.
3
Put the shredded cabbage in a bowl. Peel and grate the carrots. Add salt, black pepper, sugar, oil, and the juice from half a lemon. Mix thoroughly and let it marinate.
4
Wash the other half of the lemon and cut it into small pieces.
5
Heat butter and oil in a pan over medium heat. Add the schnitzels and fry for 4–5 minutes on each side until golden brown.
6
Serve the Viennese schnitzels with potato wedges and coleslaw, accompanied by a piece of lemon for seasoning.

Win free dinners for a year!

Worth up to 104 000 Kč

Crispy Viennese Schnitzels with Potato Wedges and Coleslaw

Ingredients

Recipe

Nutrition values (per 100g)

Recipe

Nutrition values (per 100g)

Win free dinners for a year!

Win free dinners for a year!