Wiener schnitzels with fried potatoes, steamed peas, and butter sauce is Danish cuisine at its best.
Recipe for deep-fried wiener schnitzel
Wiener schnitzels with fried potatoes, steamed peas, and browned butter sauce represent Danish cuisine at its finest. This dish is a classic that has by no means been forgotten, and with good reason. It tastes fantastic and is simultaneously crispy, tender, and fresh.
In this recipe, the Wiener schnitzels are prepared from pork, breaded in panko, and then deep-fried. This makes them crunchy on the outside while maintaining a juicy interior.
Serve with oven-roasted potatoes, steamed peas, and a browned butter sauce.
Servings: Persons
Deep-fried wiener schnitzel
Wiener schnitzels with fried potatoes, steamed peas, and butter sauce is Danish cuisine at its best.
Ingredients
- 4 pcs. Ham Schnitzels
- Spices salt and pepper
- Panko
- 1 pcs. Egg
- Oil for frying
- 100 gram Butter for the sauce
- 400 gram Peas extra fine frozen peas
- 1 kg Potato
- Olive Oil
Instructions
Potatoes
- Peel the potatoes. If they are new potatoes or washed potatoes with a thin skin, you can instead scrub the potatoes and leave the skin on.
- Cut the potatoes into halves or quarters, depending on size, and place them in a freezer bag. Pour a little olive oil into the bag and shake it thoroughly so the oil is evenly distributed in a thin layer on all the potatoes.
- Place the potatoes on a baking sheet lined with baking paper. Give them a sprinkle of flaky salt and bake the potatoes in the oven at 180 degrees Celsius (356 degrees Fahrenheit) (fan) for 20-30 minutes.
Deep-fried wiener schnitzel
- Pat the meat dry and lightly flatten the schnitzels with your hand.
- Crack the egg into a deep plate and beat it together. Pour panko onto a flat plate and season it with salt and pepper.
- First dip the meat in beaten egg and then in panko.
- Heat a deep fryer - or a regular thick-bottomed pot - with oil until the oil is at 180 degrees Celsius (356 degrees Fahrenheit).
- Fry the breaded pork schnitzels one at a time in the hot oil. It is important to fry them one at a time because too much meat at once will lower the oil temperature, causing it to boil instead of fry.
- Fry the meat for 3-5 minutes, or until it is cooked through, and the panko is golden and crispy.
- Take the meat out and place it on a platter. Season the meat with plenty of flaky salt and freshly ground pepper.
Serving
- Boil the frozen peas according to the package instructions. Feel free to add a spoonful of butter and a little salt after you've drained the cooking water.
- Place the 100 grams of butter for the sauce in a small saucepan and melt it until it browns lightly.
- Serve the deep-fried wiener schnitzels with oven-roasted potatoes, steamed peas, and browned butter as a side.