Stuffed pork schnitzel and potato salad
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ingredients
1000 g boneless pork curry 200 g stewed ham 200 g Eidam cheese plain flour egg breadcrumbs lettuce 3000 g boiled potatoes in skin 300 g carrots 1 packet frozen peas 700 ml cucumbers sterilized 2 crucibles sour cream 200 g mayonnaise full-fat mustard ground black pepper salt
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A classic that no one can resist…
1.
Cut the boneless pork curry into two rounds, i.e. do not cut the middle
2.
Lightly pat the meat, add salt, not too much – cheese and ham are salty, season, cut the ends, put a slice of ham and cheese in the middle, fold the meat….
3.
and coat in flour egg and breadcrumbs, place the cutlets on a greased baking tray, drizzle the top with oil and put in the oven at 180°C for about 30 minutes, turn halfway through…. or fry the cutlets in oil
4.
Cook the peeled pears preferably the day before. Boil and dice the carrots. Dip the frozen peas in boiling water and boil briefly. Peel the cooled potatoes, add the cooled peas, carrots and finely chopped sterilised cucumbers….
5.
Add sour cream, mayonnaise, salt, ground black pepper, a tablespoon of mustard, a cup of water and mix well. Taste and add more water, or sour water from cucumbers, or mustard as needed. Set aside until at least lunchtime.
6.
Front is classic fried cutlets in oil and back is pan-fried cutlets…. both are delicious
