Summary

Ingredients

• 2 pork schnitzel, cut into cordon bleu by the butcher
• 50 g Gruyère
• 100 g smoked ham, diced, with a hih fat content
• 1 clove garlic
• 2 teaspoon mustard (mustard caviar)
• 15 g horseradish (horseradish)
• 2 shallot (s)
• salt and pepper
• 5 g parsley
• Flour, handy
• 2 egg (s)
• 50 ml beer, dark
• breadcrumbs
• 1 lemon (s)

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Instructions

1. To make breadcrumbs from pretzels, get 3 - 4 pretzels some time beforehand and let them dry. Coarsely chop and chop in a blender until the crumbs have the right consistency.
2. Grate the cheese. Cut the garlic very finely and grate the horseradish. Cut the shallots into small cubes and chop the parsley into small pieces. Whisk the eggs. Add the beer and whisk with a few beats.
3. Dab the schnitzel, tap it boldly and season with a pinch of pepper. I like to use steak pepper with it. Brush half of the schnitzel with the mustard caviar so that the coated side is inside. Place the rest of the cheese, diced ham, finely chopped garlic, fresh horseradish and parsley on top of the mustard. Fold the halves together and carefully seal them all around with meat needles. Flour the filled schnitzel with the handy flour and dip in the beer-egg mixture. Then carefully turn in the pretzel breadcrumbs.
4. Fry the filled and breaded schnitzel in the pan in hot clarified butter. Serve with a lemon quarter. Beans wrapped in bacon, fried potatoes or French fries are tasty as a side dish.