Schnitzel au gratin with ham and cheese topping

Name: Schnitzel au gratin with ham and cheese topping
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 2 Onions; 300 g Mushrooms; 4 Disc/s Farmer's ham; 5 TABLESPOONS Oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 kg Potatoes; 4 Pork cutlet (approx. 125 g each); 4 TABLESPOONS Flour; 2 Eggs; 2 TABLESPOONS clarified butter; 100 g Mountain cheese (piece); 75 g Lamb's lettuce; 1 small apple; 3 TABLESPOONS Balsamic vinegar; 7-10 Tbsp Sugar; 1/2 bunch Parsley; baking paper

AUTHOR
Eunice Scott

DIFFICULTY
very easy

RATING

A new twist: our schnitzels are first given an egg shell, topped with mushroom and ham mixture and gratinated with spicy mountain cheese. A fruity lamb's lettuce tastes good with it.

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

2 Onions
300 g Mushrooms
4 Disc/s Farmer's ham
5 TABLESPOONS Oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 kg Potatoes
4 Pork cutlet (approx. 125 g each)
4 TABLESPOONS Flour
2 Eggs
2 TABLESPOONS clarified butter
100 g Mountain cheese (piece)
75 g Lamb's lettuce
1 small apple
3 TABLESPOONS Balsamic vinegar
7-10 Tbsp Sugar
1/2 bunch Parsley
baking paper

Directions

1
Peel and finely dice the onions. Clean, wash and slice the mushrooms. Cut ham into strips. Heat 2 tablespoons of oil in a frying pan. Fry the mushrooms in it. Add half the onions and fry briefly. Season with salt and pepper. Fold in ham and put aside.
2
Peel and wash the potatoes and cook in salted water for about 20 minutes.
3
Wash the meat, dab dry and tap flatter. Mix flour, 1⁄2 tsp salt and 1⁄2 tsp pepper in a deep plate. Whisk eggs in a deep plate. Turn escalopes one after the other first in flour, then in egg and then again in flour.
4
Heat clarified butter in a large frying pan. Fry the escalopes for about 2 minutes on each side until golden brown. Place them on a baking tray lined with baking paper. Spread the mushroom mixture evenly on top. Grate cheese over it. Bake in a preheated oven (electric cooker: 200 °C/circulating air: 175 °C/gas: see manufacturer) for approx. 15 minutes.
5
Tip: Grate cheese on the fine side of the grater directly over the escalopes.
6
Clean, wash and drain the lamb's lettuce well. Apple wash, quarter, core and finely dice. Mix vinegar, apple, remaining onions, salt, pepper and 1 pinch of sugar. Stir in 3 tablespoons of oil. Mix salad and vinaigrette.
7
Wash and finely chop the parsley. Drain potatoes and mix with parsley. Remove the cutlets. Arrange everything.