Mediterranean Cordon Bleu with Feta and Olives
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 10 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 2 pork schnitzel
- 1 packet feta cheese, 200 g
- 10 olives, black
- 6 tomato (s), dried in oil
- 1 teaspoon thyme
- 0.5 teaspoon ½ oregano
- 1 egg (s)
- breadcrumbs
- salt and pepper
- Paprika powder, hot pink
- Clarified butter
Print Recipe
Pin Recipe Instructions
- Have the butcher cut the schnitzel in a butterfly cut. If you want to do it yourself, you should freeze the schnitzel lightly beforehand and then cut it. Mash the feta with a fork. Cut the tomatoes into large pieces and the olives into slices.
- Mix the feta with the olives, tomatoes, thyme and oregano.
- Wash the meat, pat dry and lay it out on the work surface, then pepper, salt and sprinkle with paprika powder. Spread the filling on half of the schnitzel, leaving a strip on the outer edge. Close the schnitzel and pinch them with toothpicks.
- Beat the egg on a plate and whisk. Scatter the breadcrumbs on a second plate. Turn the schnitzel first in the egg, then in the breadcrumbs. Sprinkle the breadcrumbs on the areas around the toothpicks and press down a little.
- Melt the clarified butter in the pan and fry the schnitzel on both sides until golden brown.
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