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Potato 'cuts'
Serves 4
Total time:
more than
They get you at the first taste. Slather on them with the creamy herb sauce. , full_html
Skip to ingredients
- 1.25 kg potatoeslarger, peeled, cooking type AB or B
- salt
- pepperfreshly ground
- 100.00 g wheat flourapprox.
- 3.00 pcs eggsbeaten
- 250.00 g breadcrumbsapprox., for coating
- oilfor frying
- For herb sauce
- 250.00 g sour creamfatty, e.g. Chef de Crème Yoplait
- 1.00 clove garlicpressed
- salt
- pepper
- 2.00 tbsp lovagechopped or other favorite aromatic herb
Nutrition: per serving
- kcal650
- fat30g
- saturates10g
- carbs70g
- sugars5g
- fibre6g
- protein20g
- salt1.5g
Method
step 1
First prepare the sauce. Season the cream with pressed garlic, salt, pepper and lybečko. Mix everything, cover and store in the refrigerator.
step 2
Wash and peel the potatoes. Cut them into slices about 0.5-1 cm thick, rinse them or soak them in cold water for a while, then dry them thoroughly and salt them.
step 3
Gradually coat them in flour, eggs beaten with a little water and breadcrumbs. Tap off the excess breadcrumbs and gradually place the potatoes in a higher layer of well-heated oil and fry them like steaks.
step 4
As soon as the oil is hot again, reduce the flame and slowly fry until golden on both sides. Place the finished 'cutlets' on paper towels to absorb excess fat. In the same way, gradually fry all the potatoes. Serve with herb sauce. SOMETHING EXTRA Serve for lunch or dinner with vegetable salads (perhaps cabbage salad with horseradish) and spicy dips. It is also suitable as a side dish. TIPS & TRICKS You can pre-boil whole potatoes for schnitzels for about 10 minutes, but the schnitzels are far tastier from raw potatoes. Therefore, cut the potatoes into thinner slices and fry them slowly so that they are cooked properly. Potatoes with a firmer flesh are tastier for frying than floury type C.
