25 min. total time
Ingredients for 4 portions
| 4 | Pieces | Pork Schnitzel (each 15 dag) |
| 1 | Pinch | Pepper |
| 8 | Slices | Prosciutto (tdinly sliced) |
| 150 | ml | Corn oil for frying |
Ingredients for tde Filling
| 1 | Piece | Onion (chopped) |
| 50 | g | THEA |
| 200 | g | Chanterelle mushrooms (small pieces) |
| 2 | Pieces | Eggs |
| 50 | g | Emmental cheese (grated) |
| 1 | Pinch | Parsley (chopped) |
| 1 | Pinch | Pepper |
| 1 | Pinch | Salt |
Ingredients for tde Breading
| 80 | g | Flour |
| 80 | g | Breadcrumbs |
| 1 | Piece | Egg |
Preparation
- Pound the schnitzel thinly, season with pepper, and top with two slices of raw ham each.
- For the filling: Sauté onion in THEA, add mushrooms, season with salt and pepper, and cook until the liquid has evaporated. Add beaten eggs, cheese, and parsley, and cook until the mixture solidifies.
- Spread filling on top, fold over, and secure with toothpicks.
- Dredge in flour, then in beaten eggs, and coat with breadcrumbs. Fry slowly in hot oil until golden brown on both sides. Drain on paper towels.
Nutrition score
823
57,94 g
48,26 g
26,81 g
25 min. total time | 25 min. preparation time |
