Cheese escalope Pusta style
easy
45 mins
45 mins
Ingredients
- 4 g
- 1/2 bunch Chives
- 500 g white mushrooms
- 20-30 g Butter or margarine
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 7-10 Tbsp grated nutmeg
- 50 g Flour
- 75-100 g Breadcrumbs
- 1 egg (size L)
- 8 thicker slices of medieval Gouda cheese (about 40 g each)
- 5-6 Tbsp Oil
- 7-10 Tbsp Lettuce and parsley
Directions
- 1
Drain the peppers well on kitchen paper. Wash the chives, dab dry and cut into fine rolls. Clean the mushrooms and cut into thin slices. Heat the fat in a pan. Fry the mushrooms until golden brown while turning.
- 2
Season with salt, pepper and a little nutmeg and keep warm. Put flour and breadcrumbs in a deep plate. Beat the egg in a third plate with some pepper. Remove the rind from the cheese slices, place two slices on top of each other and place a roasted paprika in between. Heat the oil in a frying pan. Press the cheese slices well together and turn first in flour, then in egg and finally in breadcrumbs. Place two cutlets in the hot oil and fry for 2-3 minutes, turning them until golden brown. Keep the finished cutlets warm. Bread the remaining cheese escalopes and fry them in the hot oil like the first two (change oil if necessary).
- 3
Press the cheese slices well together and turn first in flour, then in egg and finally in breadcrumbs. Place two cutlets in the hot oil and fry for 2-3 minutes, turning them until golden brown. Keep the finished cutlets warm. Bread the remaining cheese escalopes and fry them in the hot oil like the first two (change oil if necessary). Cut the escalopes diagonally in half and arrange on a plate with the mushrooms. Sprinkle with chives and serve garnished with salad and parsley
Nutrition Facts
530 kcal
15 g
40 g
36 g
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