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- Potato Wedges:
- 1 pkgpotatoes
- 2 tbspoil
- 1 tsp salt
- 0.5 tspblack pepper
- 1 pkgdried thyme
- Dressing:
- 1.5 dlwater
- 2 tbspsugar
- 1 tsp salt
- pinch black pepper
- 1 tbspoil
- 0,5 lemon
- Salad:
- 1 pkggrated cabbage
- 2 carrot
- Schnitzels:
- 1 pkgpork sirloin
- 1 tsp salt
- 150 g all-purpose flour
- 1 egg
- 2 pkgpanko breadcrumbs
- 2 tbspbutter
- 2 tbspoil
- Additional Ingredients:
- 0,5 lemon
- 1Preheat the oven to 220–225 °C and line a baking tray with baking paper.
- 2Wash the potatoes and cut them into wedges. Spread them on the tray, drizzle with oil and season with salt, pepper and dried thyme. Mix well, place the tray in the oven and bake for 25–30 minutes until golden.
- 3Measure the water according to the recipe and pour it into a small saucepan. Add sugar and salt and heat while stirring until dissolved. Then remove from the heat, add oil and lemon juice and let the dressing cool.
- 4Place the shredded cabbage in a bowl. Peel and wash the carrot, then grate it coarsely.
- 5Cut the pork into slices about 1.5 cm thick, gently tenderize them through foil and season with salt.
- 6Pour flour into a deep plate. Crack the egg into another plate, season it with salt and whisk with a fork. Pour breadcrumbs into a third plate.
- 7Coat the meat slices in flour, egg and breadcrumbs.
- 8Heat butter and oil in a pan over medium heat. Add the schnitzels and fry for 4–5 minutes on each side until golden. Then place them on a baking tray and put them in the oven for another 5–7 minutes to finish cooking.
- 9Pour the dressing over the cabbage and carrot and mix well.
- 10Cut the other half of the lemon into wedges.
- 11Serve the schnitzels with potato wedges and a light coleslaw salad. Finish by drizzling the schnitzel with lemon juice to taste.
45 min