Summary

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

1. 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.
2. 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.
3. 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.
4. Keep drizzling hot clarified butter on the top of the schnitzel with a tablespoon.
5. 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.