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Porc schnitzel, tartar sauce and ratte potatoes.

Mains, Pork

A nice wedding between France and Germany.

Ingredients

Recipe for 4 persons

For the schnitzels

2 Unit(s)
Pork tenderloin
100 Gr
Wheat 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
  • Vegetable oil
  • Salt and pepper
Porc Schnitzel, tartar sauce and ratte potatoes.

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.
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.

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