© Kulinarik ©TVB Attersee-Attergau
Ein Paar genießt ein Glas Wein an einem gedeckten Tisch am See.


(Fried Pork Escalopes)


  • pork escalopes (schnitzel) cut from the topside (the lean and sinew-free topside is a high quality section of the pork leg with a fine grain and is typically used for escalope and strips)
  • waxy potatoes
  • for the breading: flour, egg mixed with milk and salt, bread crumbs



  • Heat mixture of half canola oil and lard in a frying pan.
  • Salt and bread pork escalopes. Cut potatoes into fourths.
  • Fry both pork escalopes and potatoes in hot oil/lard mixture.
  • Serve with salad and lingonberry jam and enjoy!