Preview

Porc schnitzel, tartar sauce and ratte potatoes.

MAINS, Pork

A nice wedding between France and Germany.

Note For creaspier schnitzels, after breaded it a first time, put it back in the egg yolk and the bread crumb. It works for a lot of recipes.

Ingredients

Recipe for 4 persons

For the schnitzels

2 Unit(s)

Pork tenderloin

100 Gr

Flour

2 Unit(s)

Egg

200 Gr

Breadcrumbs

2 Unit(s)

Lemon

For the tartar sauce

1 Unit(s)

Egg

15 Ml

Dijon mustard

200 Ml

Vegetable oil

0.50 Unit(s)

Red onion

15 Ml

Gherkins

15 Ml

Capers

3 Sprig(s)

Parsley

For the fingerling potatoes

600 Gr

Fingerling potatoes

0.25 Bunch(es)

Parsley

Preparation time: 30 min

For the preparations
Chop the red onion, the gherkins, the capers and the parsley.Cook the potatoes for 20 minutesw after the boiling point, with a cold water start.Cut the lemons in four pieces.
For the scnitzels
Cut each porc loins in 8 pieces, break the eggs in a bowl and wisk it with a fork.Pass the pieces in the flour, the eggs and the bread crumb.Heat a good quantity of vegetable oil in a pan, and put the schnitzels when the oil is still medium heat, we want to have a nice golden brown coloration on each sides, and rest it on a baking tray.
For the tartar sauce
Put the egg yolk, the mustard, salt and pepper in a bowl and wisk it while your adding the vegetable oil slowly, until you get the mayo.Add the capers, the gherkins, and the onion.
For the ratte potatoes
Cut the potatoes in slices, and fry it on a hot pan with vegetable oil, until it gets creaspy, and rest it on a baking tray.
For the platting
Put the schnitzels and the potatoes in the oven during 4 minutes, then put a little bunch of potatoes in the middle of the plate, 4 schnitzels around and put a coffee spoon of sauce on each pieces of meat, end it with the parsley and the lemon.