It’s that time again: We are once again going to the kitchen with our DW food expert Felicitas Then to cook up a German classic. And not only that: we have an international guest present who will be watching the spectacle unfold over our shoulders and who will also attempt to stir the pot. This time, together with Eddy Micah Jr. from Ghana, we are preparing a Frankfurter schnitzel. That means that breaded pork schnitzel with potatoes and a green sauce is on the list.

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Report: Felicitas Then / Ruben Kalus / Dorothee Grüner
Camera: Marco Borowski / Sören Linke
Edit: Sören Linke

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RECIPE

Ingredients for 4

For the green sauce:
2 eggs
1 bushel each of
- flat-leaf parsley
- chives
- sorrel
- borage
- cress
- chervil
- salad burnet
500 g sour cream (smetana or similar)
1 tsp Dijon mustard
1 tbsp vinegar (e.g. white wine vinegar)
1 tbsp neutral oil
Salt
Freshly ground black pepper
Half an organic lemon
Chili flakes

For the sauce:
First, hard-boil eggs in a pot of boiling water for about eight minutes. As they cook, wash herbs and shake dry. Pick off the leaves and chop everything together very finely. Next, place the sour cream, along with the herbs and mustard, into a blender, and puree until everything is well incorporated.Peel and finely cube the hard-boiled eggs. Add them to the mixture, along with the vinegar and oil. Season with salt, pepper, lemon zest, and chili.

For the schnitzel:
4 pork cutlets
500 g potatoes
Caraway seeds
Salt
Black pepper, freshly ground
100 g flour
2 eggs
1 organic lemon
200 g panko or standard breadcrumbs
150 g clarified butter

1. Place the cutlets one by one on the work surface, cover with a piece of cling film, and pound flat with the back of a small pan. While that’s happening, boil the potatoes in salted water with a little caraway.

2. Season the cutlets generously with salt and pepper.

3. Put the flour on a plate. On a second plate, crack the eggs and whisk them together with lemon zest and salt. Place the breadcrumbs on a third plate. Flip the cutlets one after the other – first in flour, then the egg, then the breadcrumbs.

4. Melt the clarified butter in a frying pan until it is about half a centimeter deep. Now, place the cutlets into the hot fat, moving the pan constantly so that the breading remains nice and fluffy, then turn over once. Serve the cutlets with peeled potatoes and the green sauce.

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