• 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


  • 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.


Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating