Mini Pork Schnitzel with Baked Potatoes

Put sunflower oil in a large bowl and mix with cayenne pepper, rosemary, marjoram, thyme.

Peel the potatoes, wash, coarsely dice and mix in. Season with salt and pepper and mix well. Preheat the oven to 200 °C.

Oil the baking tray and spread the potatoes with spice oil on it. Place the tray in the oven on the middle shelf and bake the potatoes for about 30 minutes until they are lightly browned. Turn them over from time to time.

Meanwhile, wash pork tenderloin in cold water, pat dry and cut into 1- 1.5 cm thick slices. Flatten the slices a bit and season with salt and pepper.

Beat eggs, season with salt and pepper.

Turn the cutlets one after the other first in flour, then in egg and breadcrumbs. Then dip all the cutlets in the egg again and bread them for the second time. Press the breadcrumbs down a little.

Heat plenty of clarified butter or lard in a large frying pan and fry the Mini Schnitzels in batches over medium heat for about 5 minutes. Remove and drain on kitchen paper.

To serve, arrange the spicy potatoes in warmed plates, place 2-3 schnitzels next to each other and garnish with lemon slices and fresh parsley.

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