Snitsel is commonly served in large parts of Central Europe. I like to vary the side dishes and can recommend these potatoes as a variation. This recipe is suitable for 4 people.
800 g flat beef of veal, or tenderloin
1 ts salt
1⁄2 ts pepper
2 dl wheat flour
4 egg
5 dl panko or stroking
3 tablespoons butter
3 tbsp rapeseed oil
200 g peas (preferably fresh or frozen)
1 tablespoon butter
8 anchovy fillets (optional)
2 tbsp capers
1 lemon in boats
Cut the meat into 4 slices and beat them out until they are 5 mm thick. Season with salt and pepper on both sides. Find three deep plates or bowls. Pour the flour in the first, whisk together the eggs in the second and the grill flour in the third. Place them one after the other on the bench. Dip one slice of meat first in flour, then in eggs and finally in grill flour, and place them at some distance on a baking sheet.
Heat a large frying pan and add about 1/4 of the butter and all the oil. When it stops fizzing, you can add in two sections. Bake them about 3 min. on either side, until they are golden and crispy. Place them in a baking dish and keep them warm. Repeat the process with the last sections.
Potatoes:
1/2 dl Bergby's sweet and strong sausage mustard
2 tbsp capers
1/2 cup olive oil
1 handful of finely chopped parsley
1 finely chopped spring onion
Radish sprouts
1/2 lime, juice only
Pepper
Stir everything well and mix with freshly cooked potatoes. Sprinkle radish sprouts over.
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