Schnitzel with Home Fries (Bratkartoffeln)

by | Nov 5, 2013 | Cuisine, Dish Type, Favorites, German, Pork, Vegetables | 3 comments

Hello everyone,

We were in the mood for some real german food. So beside sausages and pork knuckles I would say that there is one more dish we are famous for over here: Schnitzel!

Schnitzel and Home fries recipeWell of course we always try to have a balanced meal so there should be a healthy side dish that is very common in Germany as well :) Of course it is home fries or as we call it over here: Bratkartoffeln

Bratkartoffeln takes a while to make but they are oh so tasty!! Look at the bacon and onion. Sweet onion cooked in fatty bacon. Well you know this dish ain’t for the health conscious! The whole cooking process looks a little artery clogging. BUT you know once in a while we all need to treat ourselves to some buttery, fatty, unhealthy food.

Bratkartoffeln Recipe A tip for making Bratkartoffeln is to make sure that the frying pan is big enough so that the potatoes have enough space to fry.
Bratkartoffeln

We made everything from scratch. Even the brown sauce and the schnitzel. It is not as difficult as you think it is. If you are interested to find out how its made continue reading.
Schnitzel and Home fries recipe

 

Ingredients for Home Fries

  • 4 medium sized potatoes
  • salt
  • oil
  • 1/2 large onion
  • 75g bacon cubes
  • Parsley (Petersilie)

Instructions

  1. Cook the potatoes in a large pot until they are all done. Should take about 20 minutes depending on the size of your potatoes. This is the step that you should actually do the night before having home fries. They will turn out way better. Anyway if you can’t prepare them the day before you can boil them on the same day but they should be cold before you start frying them.
  2. Peel the potatoes once they are cold and cut them into 1cm thick slices.
  3. Cut the onion into small cube about the size of the bacon cubes.
  4. Heat a large pan and fry the bacon cubes until they are crispy. Before they are fully done add the onion and fry them for a couple of minutes until they become translucent.
  5. Remove the bacon and onions from the pan and set them aside in a bowl.
  6. Add some oil the pan on medium heat and start frying the potatoes. Make sure that the pan has some of the bacon grease left to increase the flavor and fry the potatoes until they browned.
  7. Add the bacon and the onion inside and fry for a few more minutes. You should stir it so that all the potatoes get in touch with bacon and onions.
  8. Remove everything from the pan a plate and add some salt and parsley to your liking.

*If you want perfect results the preparation should actually start the day before you are planning to eat the home fries. 

There you go with one of the best side dishes in the world.

Home Fries (Bratkartoffeln) Recipe

Ingredients for Brown Sauce

  • 1/2 cup butter
  • 1/3 cup flour
  • 500ml beef stock

Instructions

Of course you can’t just eat home fries and Schnitzel without a sauce. One option is to make Brown Sauce that some of you might know from eating Poutine.

  1. Add the butter to a small sized pot on medium heat and wait until it is all melted and hot.
  2. Use a Sieb (need translation) to add the flour to it and fry the mixture on low to medium heat. It is very important that you keep stirring the mixture and fry it until it is dark brown in color. This may take up about 15 to 20 minutes.
  3. Add the boiling beef stock while stirring the mixture and keep stirring it until you have a sick sauce.
  4. Add some additional pepper for more flavor!

So there is one more missing for the perfect german dinner… The Schnitzel itself ;)

Fried Schnitzel

Ingredients for Schnitzel

  • 1/2 cup flour
  • 1/2 cup dried bread crumbs
  • 1 egg
  • pepper
  • salt
  • 2 boneless 200g pork loin
  • 1 tbs butter
  • 1/4 cup oil

Instructions

  1. Pound the meat with a hammer until it is about 0,5 to 1cm thick. This might take some time but your meat will be ultra soft after frying it. When you pound the meat I suggest to put in a ziplock bag because it is less messy and you would not risk destroying the meat by pounding it too hard.
  2. Set out 3 shallow bowls. One with a mixture of the flour, seasoned salt, and pepper. The second with the egg. The third with bread crumbs.
  3. Heat oil in a large skillet on medium high heat. Dredge the cutlets first in the seasoned flour, then dip the cutlets in the egg, and then into the bread crumbs.
  4. Working in batches, sauté the cutlets for 3-4 minutes on each side.

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