How to cook
All the ingredients for the schnitzels are mixed and a smooth mixture is kneaded. Cut 5 large enough pieces of cling film to wrap the schnitzels in.
The mixture of minced meat is divided into 5 equal parts. On each piece of cling film, place the separated pieces of minced meat with wet hands and form nice and regular shaped schnitzels.
Do not make them thick - maximum 0.4″ (1 cm).
The cling film wrapped schnitzels are stacked on top of each other and placed in the freezer for 1 hour.
It will be best if you can leave them apart, lying down, on their in the freezer, but it depends on the free space.
Once they are firm enough in the freezer (they do not need to be deep frozen) they are taken out.
Heat the fat in a pan at a moderate temperature, from a possible 9 degrees cook at the 5-6th degrees.
Dip each schnitzel in the beaten eggs, then roll them nicely in the breadcrumbs and fry them on both sides, until they aquire a golden color.
Place them onto kitchen paper to drain off the residual fat. The breading is thinner to turn out crispy. Serve them hot.
Meanwhile, place the peeled potatoes in the steamer. Boil them, until they're fully cooked.
Take them out, strain the residual water in the pot and now that they are dry, place them again on a low heat, by adding the butter.
Do not stir, so that you don't break the potatoes and the pot itself is slightly tossed. Once melted and the potatoes are completely covered in butter, remove them from the heat and add chopped dill.
The Minced Meat Schnitzels with Steamed Potatoes are ready.