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Brewmaster Schnitzel | Crispy stuffed with ham & mountain cheese
(0)
40 min
Under an hour
Knuspr-Küche
Braumeister-Schnitzel ist ein herzhafter deutscher Wirtshausklassiker: Zartes Schweineschnitzel wird mit würzigem mittelscharfem Senf bestrichen, mit feinem Kochschinken und kräftigem Bergkäse gefüllt und anschließend in Butterschmalz goldbraun und knusprig ausgebacken. Innen herrlich saftig mit geschmolzenem Käsekern!
Ingredients
Preparation method
Pat the pork cutlets dry and gently pound them flat between two sheets of cling film (approx. 4–5 mm thick). Season both sides with a little fine table salt and ground black pepper.
Thinly spread the inside of each cutlet with half a tablespoon of medium-hot mustard. Place one slice of cooked ham and about 30 g of freshly grated or thinly sliced mountain cheese on one half of each cutlet. Fold the other cutlet half over and press the edges firmly together (secure with toothpicks if needed).
Set up three shallow dishes for the breading station: fill the first with wheat flour Type 405, whisk the eggs with a pinch of salt in the second, and add the classic breadcrumbs to the third.
Chef's tip
For a perfectly puffed, crispy crust, never press the breading on too firmly and fry the schnitzel floating in hot clarified butter.
Swabian or Bavarian potato salad and a cold beer make an excellent side dish.
110 min
Masterpiece
