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Schnitzel with Fries

What you need:

  • Slices of veal
  • French fries
  • Mayonnaise
  • Lemon
  • Green peas
  • Breadcrumbs (and some wheat flour)
  • Egg replacement powder
  • German beer

Find a butcher and ask to get as many schnitzels of veal you need. With a little luck, the butcher will hammer them thin for you. If not, hammer them yourself. It’s fun — but wait until you get home.

Mix some egg replacement powder with water to get it really gunky. Cover your schnitzels first with the gunk, then roll them gently in a breadcrumbs- and flour mix. I also add some salt and pepper to the breadcrumbs.

With the schnitzels prepared, put french fries in the oven. For crispiness, I use baking paper and make sure to spread the fries out.

Then, I set the table and slice a lemon for garnishing. I cover some green peas in lightly salted water (the peas should be barely covered), bring them to a boil, turn down the heat and then cook them gently for 1-2 minutes. Then, I add a glass of ice-cold water and let the peas sit in that water under a saucepan lid for 5-10 minutes before pouring the water away. After having done away with the water, I sprinkle a little extra salt on top of them while they rest.

When the fries are about 10-15 minutes out, I heat an iron skillet until the oil (rape oil) starts to smoke a little. Then I fry the schnitzels until the coating of breadcrumbs gets a perfect orange colour on both sides. I use a spoon to bathe the top sides in oil continuously.

Season the fries with salt only, plate generously with green peas and place a slice of lemon on top of the schnitzel. Let the eaters add mayonnaise themselves. Serve with German beer.

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Jerry Silfwerhttps://doctorspin.org/
Jerry Silfwer, aka Doctor Spin, is an awarded senior adviser specialising in public relations and digital strategy. Currently CEO at KIX Communication Index and Spin Factory. Before that, he worked at Kaufmann, Whispr Group, Springtime PR, and Spotlight PR. Based in Stockholm, Sweden.