Frankfurter Schnitzel with Fried Potatoes

The dish is designed for two people, the ingredients taste each according to the quality of meat between 8 and 10 euros.

They say that for the Frankfurters the “breading” is more important than what it covers. For me, it is more important that the breading covers the right meat, namely veal. It makes the Frankfurter Schnitzel – the “Escalope de veau sautée viennoise, pommes sautée à cru”.

For the fried potatoes, the “pommes sautées”, remove the skin from the potatoes, rinse them under running water, place them in a colander to drain and then wrap them in a kitchen towel to dry. Then cut the raw potatoes into slices three millimeters wide.

If necessary, degrease the veal and divide it into two narrow cutlets. Slightly score the edges so that it does not curl during frying. Pat the meat gently and season lightly with salt.

Have three flat plates ready. Put the flour on the first, the beaten egg on the second and the breadcrumbs on the third. The cutlets are now first turned in the flour. Carefully tap off the excess flour and then pull the meat through the egg. Then turn the cutlets in the breadcrumbs to the other side and tap off the excess breadcrumbs again.

Heat the oil in a frying pan of the same size as the two cutlets and in a smaller one (for the fried potatoes) at the beginning and then add the butter. Is

Related Recipes:

Wiener SchnitzelFor the Wiener Schnitzel, tenderize the veal with the Schnitzel knocker so that it is only a few millimeters... Schnitzel Viennese StyleFor the cutlets, increase the size of the pork cutlets with a Schmitterlings cut. Put cling film over the... Potato Salad with Frankfurter SchnitzelMake the potatoes in their skins with a little bit of caraway and salt, peel and cool slightly. Cut the bacon... Veal ChopOrder from the butcher There are dishes that are no longer so popular in Germany. Possibly, this is also due... Veal Escalope in Nut Breading with Gratinated Asparagus Spear *A delicious recipe for the asparagus season: (*) Veal escalopes in nut breading with gratinated asparagus... Stuffed Chicken Breast in Prosciutto Coat with Fried Potatoes and EggplantsFor the stuffed chicken breast in prosciutto coating, cut the chicken breast into a cutlet. Season with salt... Veal Escalope with Feta CrustFor the veal cutlets with feta crust, first drain the tomatoes and cut them into fine strips. Preheat the oven... Pistachio Scaloppine / Kalbsschnitzel Mit PistazienScaloppine are, and rightly so, as popular in Italy as pork schnitzel is in Germany and “Le Steak”... Veal Escalope in Leek SauceFor veal escalopes in leek sauce, chop onion, garlic and herbs, cut leek into rings. Season the veal escalopes... Escalope SavoyardSoak morels in lightly salted water for one hour. Blanch, drain and set aside. Roll cutlets in flour, shake...