Dutch Schnitzel with Mashed Potatoes

Dutch steaks prepared from minced lean pork belly or pork shoulder, grated edamame, cream and eggs, fried nicely until golden brown, dredged in beaten eggs and breadcrumbs. Dutch schnitzel is served with mashed potatoes and pickles, for example.

Ingredients:

500 g of ground lean pork belly or pork shoulder 200 g 150 ml cooking cream 12% 3 pcs of egg freshly crushed pepper breadcrumbs salt lard for frying For mashed potatoes: 800 g of potatoes 40 g butter 200 ml milk chopped parsley or chives for garnish water salt

Procedure:

1. Mix the minced meat with the cream and refrigerate overnight in a sealed container
2. Finely grate the cheese, add to the meat, pepper and salt to taste and mix well
3. In slightly moistened palms, form meatballs, which are pulled through the beaten eggs (lightly salted) and breadcrumbs, repeat the process once more
4. Then fry, very slowly, in hot lard, on both sides.

Preparation of mashed potatoes:
1. Peel, wash and cut the potatoes into quarters, pour hot salted water and boil until tender
2. Drain the water, mash the potatoes and mix well
3. Leave the casserole with the mash on a low heat and add the butter and hot milk, stirring constantly
4.

Recommendation:

A sour cucumber or a salad flavoured with sweet and sour dressing is a great match for the Dutch steaks served with mashed potatoes.

Note:

Recipe from Cooking with Tom, photo and text by Naďa Indruchová