Filled Kasseler-Schnitzel

Name: Filled Kasseler-Schnitzel
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 400 g Potatoes; 400 g Celeriac; 7-10 Tbsp Salt; 4 discs released pork chops (à approx. 175 g); 80 g Camembert; 4 TSP Cranberries; 1 collar curly parsley; 1 TABLESPOON + 200 ml oil for frying; 7-10 Tbsp Pepper; 2 Eggs (size M); 6 TABLESPOONS Flour; 100 g Breadcrumbs; 1 TEASPOON Butter; 100 ml Milk; 7-10 Tbsp ground nutmeg

AUTHOR
Jennie Fields

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

400 g Potatoes
400 g Celeriac
7-10 Tbsp Salt
4 discs released pork chops (à approx. 175 g)
80 g Camembert
4 TSP Cranberries
1 collar curly parsley
1 TABLESPOON + 200 ml oil for frying
7-10 Tbsp Pepper
2 Eggs (size M)
6 TABLESPOONS Flour
100 g Breadcrumbs
1 TEASPOON Butter
100 ml Milk
7-10 Tbsp ground nutmeg

Directions

1
Peel and wash the potatoes and celery, cut them into pieces and boil them in 1 litre of boiling salted water for about 20 minutes until soft. Meanwhile, wash the meat and pat dry. Cut a pocket into each piece. Fill with camembert and cranberries. Wash parsley and shake dry. Pluck leaves from the stalks. Heat the oil. Fry the parsley briefly in it until crispy. Drain on kitchen paper
2
Wash the meat, dab dry and season with pepper. Whisk the eggs in a deep dish. Put the flour and breadcrumbs on one plate each. Turn escalopes one after the other first in flour, then in eggs and breadcrumbs. Heat 1 tbsp. oil in a large frying pan. Fry the escalopes on each side over medium heat for 2-3 minutes. Place meat on the fat pan of the oven. Finish cooking in the preheated oven (electric cooker: 150 °C/ convection oven: 125 °C/ gas: see manufacturer) for 6-8 minutes
3
Meanwhile drain the potatoes and celery. Melt butter in a pot. Add milk. Add to the vegetables, mash roughly. Season with salt and nutmeg. Arrange schnitzel with puree on plates. Garnish with deep-fried parsley. Cranberries taste good with it
4
Waiting time approx. 10 minutes