Meat in a potato crust
4 servings
40 minutes
Meat in a potato crust is a traditional dish of Austrian cuisine inspired by a love for simple yet hearty combinations. The crispy potato shell conceals juicy meat, creating a harmony of textures: tenderness inside and an appetizing crunchy crust outside. The dish resembles famous Viennese schnitzels but gains a special flavor from the potato layer that turns golden and aromatic when fried. This combination is especially popular in rural areas where the accessibility of ingredients and the nutritional value of food are appreciated. It is perfect for a cozy home dinner, pairing well with fresh salads and light sauces. A classic example of simple yet impressive cuisine where every detail plays its role in creating the perfect flavor balance.
1
Cut the meat like for schnitzel.
- Pork: 800 g
2
Peel the potatoes and grate them on a coarse grater. Squeeze out the water from the potatoes, add an egg, flour, and spices.
- Potato: 4 pieces
- Chicken egg: 1 piece
- Wheat flour: 2 tablespoons
- Salt: to taste
- Spices: to taste
3
Coat each schnitzel on both sides with the obtained potato mass.
- Potato: 4 pieces
4
Fry in oil until cooked.
- Vegetable oil: to taste
