Recipe of Any-night-of-the-week Schnitzel with oven roasted potatoes

Hey everyone, I hope you're having an amazing day today. Today, I will show you a way to prepare a special dish, Step-by-Step Guide to Make Any-night-of-the-week Schnitzel with oven roasted potatoes. One of my favorites. This time, I'm gonna make it a bit unique. This is gonna smell and look delicious.

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Many things affect the quality of taste from Schnitzel with oven roasted potatoes, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Schnitzel with oven roasted potatoes delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Schnitzel with oven roasted potatoes is 4 servings. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Schnitzel with oven roasted potatoes estimated approx 1 hr.

To get started with this recipe, we must prepare a few ingredients. You can cook Schnitzel with oven roasted potatoes using 12 ingredients and 8 steps. Here is how you can achieve it.

My family is Eastern European (Austria & Hungary), so my grandmother used to make schnitzel for me when I was a kid. Now I make it for my family, and it's become a house favourite. Green beans make a good veggie pairing for this meal.

Ingredients and spices that need to be Prepare to make Schnitzel with oven roasted potatoes:

1. Schnitzel
2. 6 boneless pork chops, fat trimmed
3. 1 cup flour (have extra just in case)
4. 2 eggs (maybe 3 or 4 depending)
5. 2 cup bread crumbs (have extra)
6. 1 seasoning to taste (salt, pepper, garlic, paprika, etc)
7. 1/2 cup (or more) oil for frying
8. Seasoning to taste
9. Potatoes
10. 6 large potatoes (I use russet)
11. 1/4 cup melted butter
12. Seasoning to taste

Instructions to make 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 (you can do a second coat of eggs and breadcrumbs if you wish). 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 (8x10 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 the potatoes are almost done, heat some oil in a deep pan, take the chops out of the fridge, and fry them until deep brown and crispy.
8. Pair with a veggie. Serve and enjoy!

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