Olive Magazine

Pork and Swiss cheese schnitzel

Published: March 25, 2015 at 3:05 pm
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  • Preparation and cooking time
    • Total time
  • Easy
  • serves 2

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.

Nutrition:
NutrientUnit
kcal765
fat34.6g
saturates0g
carbs57.6g
sugars0g
fibre1.7g
protein56.6g
salt1.9g
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Ingredients

  • 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

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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