McMoe's Hawaiian Schnitzel

Ingredients for 4 servings:

• 8 turkey schnitzels (approx. 80 g each)
• 4 slices of cooked ham
• 4 slice(s) pineapple from the can
• ½ bunch sage
• 2 tbsp clarified butter
• 2 tsp curry powder
• 150 g Gouda, medium-aged, grated
• Salt and pepper, colorful from the mill
• some fat for the casserole dish

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 45 minutes

Rinse the turkey schnitzels, pat dry, and season with a little salt, a few turns of freshly ground pepper, and a little curry powder. Drain the pineapple, reserving the juice, and halve the pineapple slices and the cooked ham slices. Pick the sage leaves, setting aside 8 for garnish, and finely chop the rest. Heat 1-2 tablespoons of clarified butter in a pan and fry the schnitzels for 2 minutes on each side. Then remove and place in a greased baking dish. Briefly fry the halved pineapple slices in the cooking fat, dust with the remaining curry powder, then add the pineapple juice and let it simmer slightly. Then carefully stir in the chopped sage. Preheat the oven to 250°C. Top the schnitzels first with the ham, then the pineapple, and drizzle with a little pineapple juice from the pan. Finally, sprinkle with grated cheese. Grill the Hawaiian schnitzels on the middle rack of a preheated oven until golden brown, about 10 minutes. Garnish each with a sage leaf to serve. Serve with lamb’s lettuce and tomatoes and a fresh baguette.