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Ingredients (4 servings)
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600 g Schweinsschnitzelfleisch
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800 g Erdäpfel
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1 Stk. Zwiebeln
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100 g Mehl
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2 Stk. Eier
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1 Stk. Zitronen
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Salz, Pfeffer, Öl, Essig, Senf, Semmelbrösel
Preparation
- Boil the potatoes in salted water until tender, drain, peel, and slice thinly while still warm.
- Finely dice the onion and pour over the potatoes along with a little warm water, vinegar, oil, mustard, salt, and pepper, mix gently and let sit.
- Pound the pork schnitzel meat thin, salt on both sides, and dredge successively in flour, beaten eggs, and breadcrumbs.
- Heat plenty of oil in a large pan, fry the schnitzels on both sides until golden brown, and serve with lemon wedges and the potato salad.
