How To Cook A Schnitzel With Green Sauce | Cook It Like A German

It’s that time again: We are once again going to the kitchen with our DW food expert Felicitas Then to cook up a German classic. And not only that: we have an international guest present who will be watching the spectacle unfold over our shoulders and who will also attempt to stir the pot. This time, together with Eddy Micah Jr. from Ghana, we are preparing a Frankfurter schnitzel. That means that breaded pork schnitzel with potatoes and a green sauce is on the list. ---- Report: Felicitas Then / Ruben Kalus / Dorothee Grüner Camera: Marco Borowski / Sören Linke Edit: Sören Linke --- RECIPE Ingredients for 4 For the green sauce: 2 eggs 1 bushel each of flat-leaf parsley chives sorrel borage cress chervil salad burnet 500 g sour cream (smetana or similar) 1 tsp Dijon mustard 1 tbsp vinegar (e.g. white wine vinegar) 1 tbsp neutral oil Salt Freshly ground black pepper Half an organic lemon Chili flakes For the sauce: First, hard-boil eggs in a pot of boiling water for about eight minutes. As they cook, wash herbs and shake dry. Pick off the leaves and chop everything together very finely. Next, place the sour cream, along with the herbs and mustard, into a blender, and puree until everything is well incorporated.Peel and finely cube the hard-boiled eggs. Add them to the mixture, along with the vinegar and oil. Season with salt, pepper, lemon zest, and chili. For the schnitzel: 4 pork cutlets 500 g potatoes Caraway seeds Salt Black pepper, freshly ground 100 g flour 2 eggs 1 organic lemon 200 g panko or standard breadcrumbs 150 g clarified butter 1. Place the cutlets one by one on the work surface, cover with a piece of cling film, and pound flat with the back of a small pan. While that’s happening, boil the potatoes in salted water with a little caraway. 2. Season the cutlets generously with salt and pepper. 3. Put the flour on a plate. On a second plate, crack the eggs and whisk them together with lemon zest and salt. Place the breadcrumbs on a third plate. Flip the cutlets one after the other – first in flour, then the egg, then the breadcrumbs. 4. Melt the clarified butter in a frying pan until it is about half a centimeter deep. Now, place the cutlets into the hot fat, moving the pan constantly so that the breading remains nice and fluffy, then turn over once. Serve the cutlets with peeled potatoes and the green sauce. ------------------------------------------------------------------------------------ Subscribe to DW Food: https://bit.ly/DWFood_Sub DW Food brings you the perfect blend of culinary trends, easy DIY recipes, exciting food secrets & a look behind the scenes of Europe’s culinary culture.