Bečka šnicla i domaći pomfrit - Wiener Schintzel & Pommes Frites

Soak cut potatoes in cold water for 30 minutes to prepare fries.

Drain and dry the potatoes thoroughly using a cloth.

Fry the potatoes in hot oil for 15-20 minutes, stirring only once halfway through.

Remove fries and drain on paper towels.

Pound the meat cutlets until thin but not overly so.

Dry each cutlet with a paper towel.

Prepare three bowls: one with flour, one with eggs mixed with sour cream or buttermilk, and one with breadcrumbs.

Season the cutlets with salt and pepper before breading.

Coat each cutlet in flour, then dip in the egg mixture, and finally coat with breadcrumbs without pressing too hard.

Fry the breaded cutlets immediately in medium-hot oil for a few minutes on each side until golden brown.

Remove cutlets and drain on paper towels.

Allergens