Ticino schnitzel

Ingredients for 4 servings:

• 4 pork or veal escalopes (160 g each)
• 3 tomatoes
• 4 slice(s) ham, cooked
• 8 slices of cheese (young Gouda)
• Flour
• 3 eggs
• Breadcrumbs
• 1 pack of instant gravy
• ½ tbsp tomato paste
• 200 ml apple juice
• 150 ml cream
• Oil, for frying
• salt and pepper

Instructions

Working time approx. 10 minutes; Total time approx. 10 minutes

Season the schnitzels with salt and pepper on both sides. Whisk the eggs in a bowl or deep plate, pour the flour onto one plate, and the breadcrumbs onto another. Dip the schnitzels in the flour on both sides, then in the egg, and finally in the breadcrumbs. Press them down firmly. Heat plenty of oil in a large pan over medium heat and fry the schnitzels on both sides until golden brown, six to eight minutes. It’s important that the pan temperature isn’t too high, otherwise the breading will burn. While the schnitzels are frying, simply prepare the cream sauce. Put the tomato paste and instant sauce in a small pot, along with the apple juice and cream, stir well, bring to a boil, and season with salt and pepper – done! Place the finished schnitzels on a baking sheet, preferably on baking paper. Now top each schnitzel with a slice of ham, a few tomato slices, salt and pepper them, and then two slices of Gouda cheese on top. Bake in the preheated oven at 200 degrees Celsius for four to five minutes—until the cheese has melted nicely. Spoon some cream sauce onto plates and arrange a baked schnitzel on each one. Serve with boiled potatoes, pasta, or French fries.