Filled Schnitzel with Camembert

Name: Filled Schnitzel with Camembert
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 1 kg Potatoes; 7-10 Tbsp salt, white pepper; 4 Pork cutlet (approx. 150 g each); 125 g Camembert; 1 egg, 4-6 tablespoons flour; 6-8 TABLESPOONS Breadcrumbs; 1 large stick of leek (leek); 1 TABLESPOON butter/margarine; 2-3 TABLESPOONS Oil; 200 ml milk, possibly nutmeg; 2-3 TABLESPOONS Cranberries and parsley to garnish

AUTHOR
Valentine Lee

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

1 kg Potatoes
7-10 Tbsp salt, white pepper
4 Pork cutlet (approx. 150 g each)
125 g Camembert
1 egg, 4-6 tablespoons flour
6-8 TABLESPOONS Breadcrumbs
1 large stick of leek (leek)
1 TABLESPOON butter/margarine
2-3 TABLESPOONS Oil
200 ml milk, possibly nutmeg
2-3 TABLESPOONS Cranberries and parsley to garnish

Directions

1
Peel, wash and roughly dice the potatoes. Cover and cook in salted water for about 15 minutes
2
Wash the cutlets, dab dry and cut a pocket into each side. Cut cheese into short slices. Fill the schnitzel with the cheese and season. Whisk the egg. Turn the schnitzel first in the flour, then in the egg and finally in the breadcrumbs. Press the breadcrumbs well
3
Clean the leek, wash it and cut it into rings. Steam in hot fat for about 10 minutes. Season with salt and pepper
4
Heat the oil in a coated pan. Fry the escalopes for about 6 minutes on each side. In the meantime heat up milk. Drain the potatoes. Add milk and mash finely. Add leek and season to taste. Arrange and garnish everything
5
Drink: cool rosé wine