John Myers
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Stuffed Schnitzel
The perfect stuffed schnitzel recipe with a picture and simple step-by-step instructions.
schnitzel
- 3 thin Pork schnitzel
- Salt
- Pepper
- 1 tablespoon Mustard
filling
- 150 g Pig meat
- 1 Clove of garlic
- 1 Shallot
- 1 teaspoon Marjoram
- 1 Egg
- Breadcrumbs to tie
- Flour to turn
also
- 2 Onions
- 2 Flour
- Clarified butter
schnitzel
- Wash the schnitzel, pat dry, pound thinly, season with salt and pepper and brush with mustard
filling
- Peel shallot and garlic, dice into small pieces and sweat in a pan with hot fat until translucent.
- Add the marjoram and stir everything through.
- Put the pork meat in a bowl, add the garlic shallots with the egg and process into a smooth mass.
- Add some breadcrumbs to bind and season with salt and pepper.
- Spread the mixture over the schnitzel, roll up and secure with toothpicks.
- Now turn the schnitzel in a little flour and fry until golden on all sides in the hot clarified butter.
also
- Peel the onions, cut in half, turn them in flour and fry them in the hot clarified butter until golden.
Serving
- Halve the pork schnitzel at an angle, arrange on a plate with the potatoes and the onions. We also ate a few mushrooms
- ***** GOOD APPETIT *****
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