Pork Schnitzel with Potatoes, Carrots and Mushrooms
Classic Polish breaded pork schnitzel marinated overnight in milk for extra tenderness. Crispy golden crust, juicy inside, served with boiled potatoes, mini carrots glazed with rosemary and honey, and a mushroom-and-onion pan sauce.
Product list ingredients
- pork loin
- eggs
- onions
- mini carrots
- potatoes
- milk
- breadcrumbs
- flour
- vegetable oil
- honey
- rosemary
- mushrooms
Ingredients
Schnitzel:
- •2 pork loin cutlets, lightly pounded
- •1 cup milk (for marinating)
- •2 eggs, beaten
- •1 cup breadcrumbs
- •4 tbsp flour
- •salt and pepper to taste
- •vegetable oil for frying
Potatoes & vegetables:
- •4 medium potatoes
- •about 300 g mini (baby) carrots
- •1 sprig fresh rosemary, needles stripped, or 1/2 tsp dried
- •about 1 tbsp runny honey
- •about 40 g butter total — glazed mini carrots plus mushroom sauce
- •300 g mushrooms, sliced
- •1 onion, sliced
Directions
Schnitzel:
Pound cutlets to an even thickness. Season with salt and pepper, submerge in milk, and marinate in the fridge for at least a few hours or overnight. Drain well and pat completely dry.
Coat each cutlet in flour, beaten egg, and breadcrumbs. Heat oil in a large pan, add a little butter for colour, then fry about 3–4 minutes per side over medium-high heat until deep golden outside and cooked through. Keep warm.
Potatoes & vegetables:
Boil potatoes in salted water until fork-tender, then drain.
Cook the mini carrots in a sauté pan: melt part of the butter over medium heat, add rosemary briefly, then the carrots with a pinch of salt. Cook covered with a splash of water or uncovered, tossing, until tender (they cook quickly). Stir in the honey toward the end and let it glaze lightly; taste and adjust seasoning.
In a separate pan melt the remaining butter, fry onions until golden, add mushrooms, and cook until soft and browned. Season with salt and pepper.
Serve cutlets with potatoes, rosemary-honey mini carrots, and the mushroom-onion sauce.