Fine toast Hawaii with schnitzel

Name: Fine toast Hawaii with schnitzel
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 2 medium-sized carrots; 6 (approx. 300 g) ripe apricots; 75 g Almond kernels (with skin); 4 Pork cutlet (approx. 120 g each); 2 TABLESPOONS Oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 2 TABLESPOONS Apricot Jam; 4 discs Boxed white bread or sandwich toast; 150 g grated gouda; baking paper

AUTHOR
Pat Ware

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

2 medium-sized carrots
6 (approx. 300 g) ripe apricots
75 g Almond kernels (with skin)
4 Pork cutlet (approx. 120 g each)
2 TABLESPOONS Oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
2 TABLESPOONS Apricot Jam
4 discs Boxed white bread or sandwich toast
150 g grated gouda
baking paper

Directions

1
Preheat oven (electric cooker: 225 °C/circulating air: 200 °C/gas: see manufacturer). Peel and wash the carrots, cut them in half lengthwise and cut them into thin slices. Wash, halve, stone and slice the apricots.
2
Roughly chop the almonds. Wash the cutlets, dab dry and halve if necessary.
3
Heat the oil in a pan. Sauté the escalopes in it for about 2 minutes on each side. Season with salt and pepper and remove. Steam carrots in hot frying fat for about 5 minutes. Fry apricots and almonds for 2-3 minutes.
4
Season with salt and pepper. Stir in jam.
5
Place slices of bread on a baking tray lined with baking paper. Add the schnitzel and apricot mixture and sprinkle with cheese. Bake in a hot oven for 8-10 minutes. Drink tip: beer.