Montenegrin Schnitzel
Ingredients
Montenegrin Schnitzel
pork leg (whole)
1000 g
sea salt
1 tsp
black pepper
1 tsp
potato (large)
2 pcs
garlic
4 cloves
egg
3 pcs
dried marjoram
1 tsp
all-purpose flour
3 tbsp
sunflower oil
500 ml
Mashed Potatoes
potato
1000 g
butter (melted)
3 tbsp
parmesan (grated)
40 g
Garnish
parsley (fresh, chopped)
10 g
lemon
1 pcs
Instructions
Prepare the meat
Cut the cleaned pork into slices and pound thinly under plastic wrap.
Season the meat
Season the pounded meat with salt and pepper.
Prepare the batter
In a bowl, mix finely grated potatoes, garlic cloves, eggs, salt, pepper, marjoram and 3 tablespoons of flour. Add water or milk if needed.
Heat the oil
Heat a generous amount of oil in a pan.
Coat the schnitzels
Coat the schnitzels first in flour, then in the potato batter.
Fry the schnitzels
Fry the coated schnitzels on both sides until golden brown.
Drain the schnitzels
Transfer the cooked schnitzels to paper towels to remove excess fat.
Prepare potatoes for mash
Peel the potatoes and cut into cubes.
Cook the potatoes
Cook the cubed potatoes in salted water until tender, then drain (reserve some water).
Mash the potatoes
Transfer potatoes to a blender with melted butter and grated parmesan. Blend until smooth.
Serve the dish
Sprinkle the schnitzels with grated parmesan. Serve with mashed potatoes topped with chopped parsley and a lemon wedge.
Original recipe
Storage
Best enjoyed fresh. Reheating may reduce crispiness.
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