Pork Schnitzel with Fried Egg and Pan‑Fried Potatoes
A classic pork dish featuring crispy schnitzels topped with sunny‑side‑up eggs and golden pan‑fried potatoes. Enjoy this fresh recipe from the Pork category.
Ingredients
- 800 g potatoes (firm, boiled)
- Salt
- oil (for frying)
- Pepper (freshly ground)
- ground cumin
- 4 pork schnitzels (about 140 g each)
- 2 tbsp flour
- 2 Eggs
- 100 g breadcrumbs
- 4 eggs
Instructions
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1.
Peel the potatoes and cut them lengthwise in half. Boil for about 25 minutes in salted water until tender, then let cool. Heat a little oil in a non‑stick pan and fry the potatoes for about 10 minutes until golden brown. Season with salt, pepper, and cumin.
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2.
Pat the schnitzels dry, lightly pound if needed, season with salt and pepper. Dredge each piece first in flour, then dip into beaten eggs, and finally coat with breadcrumbs. Fry in hot oil for 1–2 minutes per side until golden brown.
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3.
Fry four sunny‑side‑up eggs and place them on top of the schnitzels. Serve immediately with the pan‑fried potatoes. Optionally serve with remoulade sauce.
