Foodphotography #38 🥗🥘🍝 The Recipe

Crunchy herb schnitzel,

with oven potatoes and lettuce with radishes

Ingredients

Potatoes 400g
Spice mixture "Potato pop" 2g
Parsley / chervil 20g
breadcrumbs 50g
Pork escalope 280g
Yogurt (3.5% fat) 100g
Lemon 1
Lettuce 1
Radish 100g

Preparation

• Preheat the oven to 220 ° C top / bottom heat (200 ° C convection).
  Quarter the unshelled potatoes and mix in a small bowl with salt, oil and the spice mixture. Spread the potato wedges on a baking tray covered with baking paper and bake in the oven until golden brown for 25 minutes.

• Chop the parsley and chervil and mix half of it with the breadcrumbs in a deep dish. Put the flour and the beaten egg in a deep plate. Season the pork schnitzel with salt and pepper and bread in turn into flour, egg and herb crumbs.

• Put yoghurt and remaining herbs in a large bowl. Halve the lemon and squeeze the juice out of 1 half. Season with salt, pepper and sugar. Cut remaining lemon into slices.

• Pluck lettuce into bite-sized pieces. Slice radishes.

• Heat oil over medium heat in a large pan. Roast the schnitzel on each side for approx. 7 minutes until golden brown, topping with a spoonful of oil.

• Put the schnitzel on some paper towels so that the excess fat is absorbed. Remove baked potatoes from the oven. Mix the radishes and salad with the yoghurt dressing. Arrange schnitzel, baked potatoes and salad on plates, add lemon slices and enjoy.

Good Appetite!

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