Autumn – Schnitzel
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 1 large pork schnitzel, not too thick
- 1 slice (s) cheese (Gouda), cut into strips
- 1 slice ham, cooked, cut into small squares
- 2 slices bacon, wafer-thin, finely diced
- 1 apple (a small column), cut into fine cubes
- 1 thin leek stick (s), a small piece it, (also a piece the upper darker part cut into very fine slices
- some calvados
- salt and pepper
- nutmeg
- 1 egg (s)
- Flour
- Breadcrumbs
- a lot clarified butter
Print Recipe
Pin Recipe Instructions
- Drizzle the chopped apple wedge with a little calvados, mix well. Rub some nutmeg over the leek slices, add a pinch of salt and mix well. Season the egg with salt and pepper and whisk. Slightly pound the schnitzel flat, parry if necessary.
- Spread the cheese, ham, bacon, apple cubes and leek slices on half of the schnitzel, leaving the sides free of about 1 cm, lightly pepper.
- Fold the schnitzel and fix it with toothpicks. Dust with sifted flour. Turn in the egg-spice mixture, coat with breadcrumbs, press the breadcrumbs on lightly and fry quickly in the hot clarified butter, floating on each side for approx. 3 minutes.
- Keep drizzling hot clarified butter on the top of the schnitzel with a tablespoon.
- Tip: if there is some of the filling left over, mix the ingredients together with the egg that was used for breading and finally fry them in a corner of the pan as scrambled eggs. It tastes delicious and is a good use for the whisked egg.
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