John Myers
Ingredients for 3 servings:
- 3 large pork cutlets, thin
- 3 tsp, heaped tomato paste
- 3 tsp basil, dried or fresh
- 90 g cheese (e.g. Emmental or Gouda)
- Salt and pepper, white
- 250 g whipped cream
- 2 egg yolks
- some oil
Instructions
Working time approx. 30 minutes; Total time approx. 30 minutes
Natural schnitzel with cheese, tomatoes and basil filling
Flatten the schnitzels, preferably thinly sliced using a butterfly cut, lightly, season with salt and pepper, and spread 1 heaped teaspoon of tomato paste on each half of the meat, sprinkle with 1 teaspoon of basil, and spread 30g of cheese on top. Fold the empty schnitzel halves over the schnitzels and seal them with roulade pins or toothpicks, also sprinkling the outside with salt and pepper. Heat a little oil in a large pan and fry the filled schnitzels until nicely browned on each side for 4-5 minutes (8-10 minutes total). It’s okay if some cheese oozes out, just be careful not to burn it in the pan. Remove the schnitzels and keep warm in the oven. Stir in the cream to loosen the cooking juices, then bring the sauce to a boil briefly. Add about 3 tablespoons of this to the 2 egg yolks in a cup, whisk, and stir this into the sauce while it is no longer boiling. Add the meat back to the pan with any juices that have released, turn it over once, and let it simmer for a short while. Stir the sauce again and season with salt and pepper. Instead of tomato paste, you can also use sliced tomatoes. Serve with rice and peas or pasta and salad.
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