Are you looking for a tip for a Sunday lunch that will surely impress the whole family? This time, leave the classic breading aside and try the legendary Montenegrin schnitzel. This gastronomic hit of Czech restaurants perfectly combines juicy meat and fragrant potato batter, which creates an amazingly crispy crust similar to homemade potato pancakes after frying.
This recipe uses a great trick – the potatoes are not grated raw into the batter, but rather pre-cooked in their skins. This makes the batter softer, it adheres well to the meat, does not tear in the pan, and does not soak up as much fat. A velvety mashed potato is an absolute must as a side dish. Let’s take a look at how to do it step by step.
| Parameter | Value |
|---|---|
| Preparation time | 20 minutes (+ time to cook the potatoes) |
| Frying time | 10–15 minutes (depending on the thickness of the meat) |
| Difficulty | Medium (suitable for slightly advanced cooks) |
| Best side dish | Homemade mashed potatoes with butter |
Ingredients We Will Need
For the meat base:
- 4–6 schnitzels: Chicken breasts or thigh schnitzels, or possibly pork leg or juicy neck.
- Salt and freshly ground black pepper: For basic seasoning of the meat.
- All-purpose flour: For initial dusting and coating, to prevent the batter from slipping.
For the fragrant potato batter:
- 2–3 medium potatoes: Pre-cooked in their skins and completely cooled.
- 1 whole egg
- 2–3 tablespoons of semi-coarse flour: Adjust as needed based on the moisture of the potatoes.
- A pinch of salt and ground caraway: For that proper potato pancake flavor.
- Fresh parsley: Finely chopped (adds beautiful color and freshness to the batter).
For frying:
- Vegetable oil with a high smoke point (e.g., canola or sunflower oil).
Step-by-Step Preparation
1. Preparing and seasoning the meat
Clean the chicken or pork schnitzels, remove any membranes, and dry them with a paper towel. Gently and carefully pound the meat (for chicken breasts, just use the back of your hand or the flat side of a knife). Generously salt and pepper the schnitzels on both sides with freshly ground black pepper so that the meat has a pronounced flavor.
2. Preparing the potato batter
Peel the pre-cooked and cooled potatoes and grate them coarsely into a larger bowl. Add one whole egg, semi-coarse flour, a pinch of salt, ground caraway, and chopped fresh parsley. Thoroughly mix all the ingredients with your hand or a spoon. You should get a cohesive, moldable, and still beautifully pliable batter. If it is too thin, add a tablespoon of flour.
3. Coating the schnitzels in batter
Prepare a plate with all-purpose flour. Lightly coat each seasoned schnitzel in flour on all sides and shake off the excess flour. Then, apply the prepared potato batter to the schnitzel and press it evenly onto the meat with your fingers over the entire surface. The flour ensures that the batter adheres perfectly to the schnitzel and does not slide off during frying.
4. Frying until golden
Heat a sufficient layer of vegetable oil in a pan (about 1 to 2 centimeters) so that the schnitzels can float slightly. Carefully place the coated schnitzels into the hot oil. Fry over medium heat on both sides until golden and crispy. Depending on the thickness and type of meat, this will take approximately 4 to 7 minutes on each side.
5. Draining fat and serving
Remove the finished golden schnitzels from the pan and immediately place them on a plate lined with paper towels. These will reliably absorb the excess fat, and the crust will remain perfectly crispy. Serve the Montenegrin schnitzel hot with a generous portion of fluffy mashed potatoes.
Frequently Asked Questions (FAQ)
Definitely! If you love the strong flavor of classic potato pancakes, crush 1-2 cloves of garlic into the batter and add a pinch of marjoram. This will give the schnitzel an amazing, typically Czech zing.
It depends on your preference. If you want a quick and tender version, choose chicken or turkey breasts. If you prefer a traditional full flavor, go for pork neck, which will remain incredibly juicy after frying due to its slight marbling.
The most common reason is skipping the first step – coating in plain flour. Raw or wet meat won’t adhere to the potato batter. It’s also important to place the schnitzels in really well-heated oil so that the crust seals immediately.
The Montenegrin schnitzel in potato batter is a perfect proof that even traditional dishes can be prepared in an original and incredibly delicious way. Enjoy your meal!
