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Recipe for breaded Pork Schnitzel coated in corn flakes, served with a creamy and flavorful German potato salad.
Recipe Video
Ingredients
- 1kg de Small white potatoes (or mini potatoes)
- 1,5colher de chá de Salt
- 1/2cup de Mild dill pickles
- 1/3cup de Sweet onion relish (or finely diced sweet onion)
- 2colheres de sopa de Pickle juice
- 1colher de sopa de Onion relish brine (or liquid from sweet onion)
- 1/2cup de Mayonnaise
- 1colher de sopa de Dark mustard
- punhado de Fresh parsley and chives mix (to taste)
- 1/2unidade de Meyer lemon (juice and zest)
- Ground black pepper
- Pork tenderloinSubstitui por: vitelo, carne bovina, carne de frango
- Unsweetened Corn Flakes
- 4unidades de Egg
- 3colheres de sopa de Water
- 1cup de All-purpose flour
- Salt
- Ground black pepper
- 1,5cup de Oil
Instructions
Wash the potatoes and cut them into quarters or sixths, depending on their size.
Dica: The potatoes should not be mushy, just tender when pierced.
Boil the potatoes in cold salted water until they reach the desired tenderness.
Finely dice the mild pickles and the sweet onion relish and set aside.
Dica: Save the brines from the jars, as they will be used in the salad.
Drain the potatoes while they are still hot and transfer them to a bowl.
Mash approximately one-third of the potatoes with a whisk, creating a mashed potato-like texture.
Dica: This will help the salad become creamy.
Add the pickle juice and the onion brine/liquid to the potato mixture.
Incorporate the chopped pieces of pickle and onion relish, mayonnaise, dark mustard, and fresh herbs.
Season the salad with salt, pepper, the zest, and the strained juice of half a Meyer lemon (strained to avoid seeds). Mix well and adjust seasoning if necessary.
Refrigerate the potato salad for a minimum of 1 hour and a half.
Trim the pork tenderloin (if necessary) and butterfly cut it until it is very thin.
Dica: Use a meat mallet or the bottom of a heavy pot to pound the meat until it doubles in size.
Season the flattened meat with salt and pepper on both sides.
Crush the unsweetened corn flakes in a food processor until you have coarse crumbs, and set aside in a container.
Dica: The texture should not be too fine; this is what provides the crispiness.
Prepare the wet station (egg wash) by beating the eggs with the three tablespoons of water.
Prepare the all-purpose flour in another container, mixing it with salt and ground black pepper.
Dredge each cutlet by first coating it in the seasoned flour, then the beaten egg, and finally the crushed corn flakes, ensuring complete coverage.
Dica: Work with one cutlet at a time.
Heat the oil in a cast-iron pan or deep skillet until it reaches approximately 350°F (180°C).
Dica: Use a thermometer to ensure optimal temperature.
Fry the schnitzels, one at a time, for about 3 to 4 minutes per side, until deeply golden brown and cooked through (reaching 165°F internal temperature, if using a thermometer).
Dica: Quickly drain excess oil on paper towels after removing from the skillet.
Plate the dish with the chilled potato salad, the fried schnitzel, and serve with a slice of Meyer lemon.
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