Cheese cutlet Puszta style

Name: Cheese cutlet Puszta style
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 2 roasted peppers (from the jar); 7-10 Tbsp Chives; 500 g Mushrooms; 5 TABLESPOONS Flour; 5-6 heaped Tbsp Breadcrumbs; 1 big egg; 7-10 Tbsp white pepper, salt; 8 thick slices of medieval Gouda (approx. 40 g each); 1-2 TABLESPOONS butter/margarine; 4-5 Tbsp Oil; 7-10 Tbsp Salad leaves and parsley

AUTHOR
Brooke Calhoun

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

2 roasted peppers (from the jar)
7-10 Tbsp Chives
500 g Mushrooms
5 TABLESPOONS Flour
5-6 heaped Tbsp Breadcrumbs
1 big egg
7-10 Tbsp white pepper, salt
8 thick slices of medieval Gouda (approx. 40 g each)
1-2 TABLESPOONS butter/margarine
4-5 Tbsp Oil
7-10 Tbsp Salad leaves and parsley

Directions

1
Drain the peppers well on kitchen paper. Cut in half and possibly cut to the size of the cheese slices. Wash and finely chop the chives. Clean the mushrooms, wash if necessary and cut into thin slices
2
Put the flour and breadcrumbs in a deep plate. Whisk the egg and some pepper in a deep plate. Remove the rind from the cheese. Cover half of the cheese slices with 1 pepper half each. Place the rest of the cheese slices on top. Press well together
3
Heat the fat in a frying pan. Fry the mushrooms in it until brown, turning them over. Season with salt and pepper, keep warm
4
Turn the escalopes in flour, egg and breadcrumbs one after the other. Heat oil in portions in a coated pan. Fry the escalopes for 2-3 minutes on each side until golden brown, keep warm. Cut escalopes diagonally in half and arrange with the mushrooms. Sprinkle with chives and garnish if necessary. Serve with a crisp salad and fresh bread