Stuffed Mozzarella-Schnitzels
easy
35 mins
35 mins
Ingredients
- 4 thin pork cutlets (approx. 125 g each)
- 125 g Mozzarella cheese
- 4 Stem(s) Basil
- 7-10 Tbsp salt, white pepper
- 2-3 TABLESPOONS Oil
- 250 g cherry or small tomato
- 150-200 g mangetout or frozen peas
- 8-10 Tbsp Whipped cream
- 1 TEASPOON Vegetable broth
- 3 TABLESPOONS sauce thickener
- 7-10 Tbsp a few squirts of lemon juice
- 7-10 Tbsp untreated lemon and basil
- 7-10 Tbsp wooden skewers
Directions
- 1
Wash the schnitzel and pat dry. Possibly knock a little flatter. Cut mozzarella into 8 slices. Wash the basil and remove the leaves. Season cutlets on one side, cover with 2 slices of mozzarella and 2 slices of basil, fold over and pin
- 2
Fry escalopes in hot oil for about 1 minute on each side. Fry over moderate heat on each side for about 3 minutes. Seasoning
- 3
Wash and halve or quarter the tomatoes. Clean and wash the mangetouts. Steam covered in approx. 3/8 l boiling salted water for 3-5 minutes. Drain, catch the vegetable water
- 4
Keep the schnitzel warm. Sauté the tomatoes in the frying fat. Stir in 1/4 l vegetable water, cream and stock. Bring to the boil, thicken with sauce thickener and season to taste with salt, pepper and lemon juice. Heat up sugar snap peas in it. Arrange everything and garnish. Serve with rice or ciabatta
- 5
Especially for filling or breading, cutlets should be nice and thin. Otherwise they are brown on the outside, but still half raw on the inside. Therefore knock them flat before frying. Best under cling film, so that the tender meat fibre is not destroyed
Nutrition Facts
370 kcal
11 g
19 g
35 g
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