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
Mediterranean Cordon Bleu with Feta and Olives
Mediterranean Cordon Bleu with Feta and Olives

Instructions

  1. 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.
  2. Mix the feta with the olives, tomatoes, thyme and oregano.
  3. 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.
  4. 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.
  5. Melt the clarified butter in the pan and fry the schnitzel on both sides until golden brown.

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