Pounded Schnitzel and Parsley Potatoes

Name: Pounded Schnitzel and Parsley Potatoes
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 SERVINGS
Cuisine: Česká kuchyně
Ingredients: 4 slices of pork neck, 150–200 g each; salt; pepper; breadcrumbs for coating the meat; 3 eggs; lard for frying; lemon for seasoning; 1 kg peeled potatoes; 2 tablespoons chopped flat-leaf parsley; 40 g butter; salt; This dish is best enjoyed with a glass of well-chilled beer.

4 SERVINGS

Do hodinky

Buy all ingredients right below the recipe

SCHNITZEL

4 slices of pork neck, 150–200 g each
salt
pepper
breadcrumbs for coating the meat
3 eggs
lard for frying
lemon for seasoning

POTATOES

1 kg peeled potatoes
2 tablespoons chopped flat-leaf parsley
40 g butter
salt

FOOD AND BEER PAIRING

This dish is best enjoyed with a glass of well-chilled beer.

SCHNITZEL INSTRUCTIONS

1
Season the meat slices with pepper and thoroughly salt them on both sides.
2
Sprinkle breadcrumbs onto a cutting board and place a slice of meat on top. Cover the top side of the meat with breadcrumbs and gently press the breadcrumbs into the meat with your palms. Cover the slice with cling film and gently pound the breadcrumbs into it with a meat mallet. Flip the meat and repeat the process. Coat the remaining meat slices in the same way.
3
Heat lard in a wide pan over medium heat. Whisk the eggs in a deep plate.
4
Coat the schnitzel with the pounded breadcrumbs in the whisked eggs and immediately place it into the hot lard. Reduce the heat to one-third and slowly fry the schnitzels for 3 minutes on each side. Place the cooked schnitzels on a plate lined with kitchen paper to absorb excess fat.
5
Serve with parsley potatoes and a slice of lemon.

POTATO INSTRUCTIONS

1
Cut the potatoes into equal pieces and cook them in salted water for 15-20 minutes until tender. Drain. Melt the butter over low heat. Pour the hot butter over the potatoes, add the chopped parsley, salt, and mix everything together.

Roman Vaněk

Tip: For an especially delicate flavor, you can finish the sauce with a drop of lemon juice. Homemade spaetzle or wide noodles, which perfectly soak up the creamy sauce, are an excellent side dish.