Stuffed Pork Schnitzel with Apples

Summary

Ingredients

• 6 thin pork schnitzel
• 250 g veal sausae
• 5 tablespoon syrup, Liège delicacy, alternatively turnip tops
• 2 apples
• 100 ml cream
• 1 tablespoon calvados
• 2 egg (s)
• 2 tablespoon butter
• 1 tablespoon parsley, dried
• 0.25 teaspoon ¼ cinnamon
• salt and pepper

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Instructions

1. Lütticher Delikatesse is a spread from Belgium. Made from apples, pears, and dates, it`s very sweet (and tasty). Alternatively, you can use turnip greens, but this only replaces the sweetness and not the fruity taste.
2. Core the apples and cut into 1 cm thick slices. Beat the schnitzel flat so they are about twice the size of an apple slice.
3. For the filling, season the roast veal with salt, pepper and cinnamon. Mix the cream with 3 tablespoons of the Liège delicacy until smooth, sprinkle in the parsley, add the calvados and knead into the meat mixture.
4. Salt and pepper the schnitzel, brush with 2 tablespoons of Liège delicacy, spread the sausage meat over the schnitzel and spread it on. Now place an apple ring on each half of the schnitzel and fold over the other half. Now turn the schnitzel in the beaten eggs and bread them. Fry in the melted butter.