Schnitzel 'Cordon Bleu' Style
60% autentično · European Fusion
A variation where the schnitzel is stuffed with ham and cheese before breading and frying, offering a richer, more decadent experience.
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Sastojci
- Veal or Pork cutlets4 pieces (about 150g each)
- Thinly sliced cooked ham4 slices
- Swiss cheese slices4 slices
- All-purpose flour1 cup
- Eggs2 large
- Breadcrumbs (plain)1.5 cups
- Saltto taste
- Black pepperto taste
- Clarified butter or vegetable oil1/2 cup
Koraci
- 1
If using veal, pound cutlets thin. If using pork, ensure they are of even thickness.
- 2
Place one slice of ham and one slice of Swiss cheese on one half of each cutlet. Fold the other half over to enclose the filling, pressing the edges to seal.
- 3
Prepare three shallow dishes with flour, beaten eggs (seasoned), and breadcrumbs.
- 4
Carefully coat the stuffed cutlets in flour, then egg, then breadcrumbs, ensuring the filling is sealed within the breading.
- 5
Heat clarified butter or oil in a skillet over medium heat.
- 6
Fry the stuffed schnitzels for about 5-7 minutes per side, until golden brown and the cheese is melted and gooey. Adjust heat to ensure the inside cooks without burning the outside.
- 7
Drain on paper towels and serve immediately.
