Step-by-Step Guide to Make Ultimate Schnitzel with oven roasted potatoes

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We hope you got insight from reading it, now let’s go back to schnitzel with oven roasted potatoes recipe. You can have schnitzel with oven roasted potatoes using 10 ingredients and 8 steps. Here is how you achieve it.

The ingredients needed to prepare Schnitzel with oven roasted potatoes:

  1. Use of schnitzel.
  2. Get of boneless pork chops, fat trimmed.
  3. Use of flour (have extra just in case).
  4. Use of eggs (maybe 3 or 4 depending).
  5. You need of bread crumbs (have extra).
  6. Provide of seasoning to taste (salt, pepper, garlic, paprika, etc).
  7. Provide of butter or oil for frying.
  8. You need of large potatoes (I use russet).
  9. Provide of melted butter or oil.
  10. Take of seasoning to taste.

Steps to make Schnitzel with oven roasted potatoes:

  1. Preheat the oven to 350. Pound the chops out with a mallet. until they're between 1/4 and 1/2 inches thick (If you don't have a mallet, a rolling pin will work). Rub seasoning into the chops..
  2. Get three shallow bowls and put flour in the first, eggs in the second, and bread crumbs in the third. Season the eggs if desired and break up the yolk..
  3. Dip the chops in the flour to coat them. Make sure they are covered completely. Do the same with the eggs, and then the bread crumbs. Add more to the bowls as needed..
  4. Put the chops on a plate, and place them in the fridge for at least 30 minutes so the breading holds better when you fry them..
  5. Meanwhile, rinse the potatoes and cut them into one inch pieces (I leave the skin on)..
  6. Put the potatoes in a baking pan (8×10 should do). Pour the melted butter over the potatoes, add the seasoning and stir..
  7. Bake the potatoes at 375 for about an hour, stiring them every 15 minutes, until tender. When they're almost done, heat some oil in a deep pan, take the chops out of the fridge, and fry them until brown..
  8. Pair with a veggie. Serve and enjoy!.

In a small bowl, combine cream, Gorgonzola and salt. Drain; place them back on the stove for a minute or so, uncovered. Peel; slice into wedges and place in a serving dish. Pour melted butter over potatoes, sprinkle with parsley and pepper. Serve cutlets with potatoes and garnish with.

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