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Pork and Swiss cheese schnitzel

Published: March 25, 2015 at 3:05 PM

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serves 2

Easy

Total time: 25 mins

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A Schnitzel, or breaded escalope, is easy to make at home with this simple-to-follow recipe. Emmenthal cheese and prosciutto give it an authentic taste and as this version is quick to make it's great as a midweek comfort food meal for two.

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Ingredients

Nutrition

• 4 small pork escalopes

  about 300g in total

• 4 slices prosciutto

• 50g emmenthal

  sliced

• 4 tbsp plain flour

  seasoned

• 2 eggs

  beaten

• 75g dry white breadcrumbs

• oil

• to serve watercress

Nutrition: per serving

• kcal765
• fat34.6g
• saturates0g
• carbs57.6g
• sugars0g
• fibre1.7g
• protein56.6g
• salt1.9g

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Method

• step 1

  Put the escalopes between sheets of baking paper and bash with a rolling pin or a heavy pan until very thin (about ½ cm). Lay 1 slice of prosciutto on one escalope then top with 2 slices of cheese. Top with the other slice of prosciutto then the other escalope. Push the edges together to seal everything inside. Repeat with the other schnitzel.

• step 2

  Put the flour, egg and breadcrumbs on separate plates. Dust the schnitzels in flour, then dip in egg, then breadcrumbs. Repeat the egg and breadcrumb so you have a good layer of crumb. Heat a cm or so of oil in a large frying pan then fry the schnitzel for 3 minutes each side until golden and crisp. Serve with watercress salad.

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