Schnitzel au gratin with ham and cheese topping

AUTHOR
Eunice Scott
DIFFICULTY
very easy
RATING
4.1 24
A new twist: our schnitzels are first given an egg shell, topped with mushroom and ham mixture and gratinated with spicy mountain cheese. A fruity lamb's lettuce tastes good with it.
COOK TIME
50 mins
TOTAL TIME
50 mins

Ingredients

Servings: 4
  • 2 Onions
  • 300 g Mushrooms
  • 4 Disc/s Farmer's ham
  • 5 TABLESPOONS Oil
  • 7-10 Tbsp Salt
  • 7-10 Tbsp Pepper
  • 1 kg Potatoes
  • 4 Pork cutlet (approx. 125 g each)
  • 4 TABLESPOONS Flour
  • 2 Eggs
  • 2 TABLESPOONS clarified butter
  • 100 g Mountain cheese (piece)
  • 75 g Lamb's lettuce
  • 1 small apple
  • 3 TABLESPOONS Balsamic vinegar
  • 7-10 Tbsp Sugar
  • 1/2 bunch Parsley
  • baking paper

Directions

  1. 1

    Peel and finely dice the onions. Clean, wash and slice the mushrooms. Cut ham into strips. Heat 2 tablespoons of oil in a frying pan. Fry the mushrooms in it. Add half the onions and fry briefly. Season with salt and pepper. Fold in ham and put aside.

  2. 2

    Peel and wash the potatoes and cook in salted water for about 20 minutes.

  3. 3

    Wash the meat, dab dry and tap flatter. Mix flour, 1⁄2 tsp salt and 1⁄2 tsp pepper in a deep plate. Whisk eggs in a deep plate. Turn escalopes one after the other first in flour, then in egg and then again in flour.

  4. 4

    Heat clarified butter in a large frying pan. Fry the escalopes for about 2 minutes on each side until golden brown. Place them on a baking tray lined with baking paper. Spread the mushroom mixture evenly on top. Grate cheese over it. Bake in a preheated oven (electric cooker: 200 °C/circulating air: 175 °C/gas: see manufacturer) for approx. 15 minutes.

  5. 5

    Tip: Grate cheese on the fine side of the grater directly over the escalopes.

  6. 6

    Clean, wash and drain the lamb's lettuce well. Apple wash, quarter, core and finely dice. Mix vinegar, apple, remaining onions, salt, pepper and 1 pinch of sugar. Stir in 3 tablespoons of oil. Mix salad and vinaigrette.

  7. 7

    Wash and finely chop the parsley. Drain potatoes and mix with parsley. Remove the cutlets. Arrange everything.

Nutrition Facts

KCAL
710 kcal
CARBS
48 g
FATS
34 g
PROTEINS
49 g