Pork and Swiss cheese schnitzel
- Preparation and cooking time
- Total time
- Easy
- serves 2
Skip to ingredients
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.
