Potato Encrusted Schnitzel

    30 min

    A traditional dish from Austria, with a twist. Veal escalopes are coated in grated potato and fried to perfection. Serve alongside salad.

    1 person made this

    Serves: 4 

    • 4 veal or pork escalopes
    • 4 potatoes, peeled and grated
    • 1 egg
    • 4 tablespoons plain flour
    • salt
    • pepper
    • marjoram
    • oregano
    • 1 garlic clove, crushed
    • butter

    Prep:15min  ›  Cook:15min  ›  Ready in:30min 

    1. Season escalopes with salt, pepper and a little garlic.
    2. Beat egg together with remaining garlic, salt, pepper, marjoram and oregano in a shallow dish.
    3. Mix together grated potatoes and flour on a separate plate.
    4. Dip each escalope in egg, then coat with potato mixture. Make sure the meat is completely covered.
    5. Fry in butter until golden brown. Serve with salad.

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    Reviews in English (1)


    yummy but I cannot for the life of me figure out how to ge t the potato to stick to the meat, hence the moderate difficulty rating. I tried finer grated potato this time (attempt 2) which made it easier but still not truly satisfactory. Maybe more flour next time.  -  30 Sep 2012  (Review from Allrecipes AU | NZ)