Stuffed Pork Schnitzel with Cream Sauce
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 3) |
Ingredients
- 3 large pork schnitzel, thin
- 3 teaspoon, heaped tomato paste
- 3 teaspoons basil, dried or fresh
- 90 g cheese, (e.. Emmentaler or Gouda)
- Salt and pepper, whiter
- 250 g whipped cream, (whipped cream)
- 2 egg yolks
- some oil
Print Recipe
Pin Recipe Instructions
- Slightly pound the schnitzel, best sliced thinly with a butterfly cut, flat, salt and pepper inside and spread 1 heaped teaspoon of tomato paste on each half of the meat, sprinkle 1 teaspoon of basil and spread 30 g of cheese on top. Fold the empty schnitzel halves over it and seal the schnitzel with roulade needles or toothpicks and sprinkle with salt and pepper on the outside as well.
- Heat some oil in a large pan and fry the filled schnitzel on both sides for 4-5 minutes each (a total of 8-10 minutes) until browned. It doesn`t matter if some cheese comes out, just be careful not to burn it in the pan. Take out the schnitzel and keep warm in the oven.
- Peel off the roasting set with the cream while stirring and bring the sauce to the boil briefly. Add about 3 tablespoons of this to the 2 egg yolks in a cup, whisk and stir into the no longer boiling sauce. Add the meat again with the juice that has now leaked out, turn it once and let it steep for a moment. Stir the sauce again and season with salt and pepper.
- Instead of tomato paste, you can also fill in sliced tomatoes.
- Serve with rice with peas or pasta and salad.
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