Stuffed pork schnitzel with camembert and cranberries

AUTHOR
Lenora Decker
DIFFICULTY
easy
RATING
2.5 2
COOK TIME
30 mins
TOTAL TIME
30 mins

Ingredients

Servings: 4
  • 3 discs Toast
  • 4 small thick pork cutlets (approx. 175 g each)
  • 125 g Camembert (45 % fat)
  • 1 egg (size M)
  • 2 TEASPOONS thickened wild cranberries
  • 7-10 Tbsp Salt
  • 7-10 Tbsp Pepper
  • 2 TABLESPOONS Flour
  • 3-4 Tbsp Oil
  • 7-10 Tbsp Lamb's lettuce and tomatoes
  • 7-10 Tbsp wooden skewers

Directions

  1. 1

    Grind bread finely in the universal chopper. Wash the meat and pat dry. Cut a pocket into each cutlet with a sharp knife. Camembert in slices

  2. 2

    Whisk the egg in a deep dish. Put the cutlets into the pockets of the schnitzel camembert and 1/2 tsp. cranberries each. Stick together with wooden skewers. Season schnitzel with salt and pepper. One after the other first turn in flour, then in egg and finally in breadcrumbs.

  3. 3

    Heat the oil in a pan. Fry the escalopes in it at medium heat for 3-4 minutes on each side. Arrange on plates with lamb's lettuce and tomatoes.

Nutrition Facts

KCAL
460 kcal
CARBS
19 g
FATS
21 g
PROTEINS
50 g

Categories & Tags

Miscellaneous