John Myers
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Cooked Cheese Schnitzel in Palatinate Style
The perfect cooked cheese schnitzel in palatinate style recipe with a picture and simple step-by-step instructions.
For the schnitzel:
- 2 Pc. Pork schnitzel (ma) fresh
- 3 tbsp Flour
- 2 Pc. Eggs
- 3 tbsp Breadcrumbs
- Rapeseed oil
- Salt
- Pepper
- 3 tbsp Cooking cheese
For the rosemary potato cubes:
- 6 Pc. Potato
- Pepper
- Salt
- Dried rosemary
- Sweet paprika powder
- Wash the pork schnitzel in cold water and pat dry. Spread the flour, the clumped eggs and the breadcrumbs on each of the 3 plates. Flour the schnitzels first, then pull them through the eggs and finally turn them in the breadcrumbs (knock off excess breadcrumbs if necessary).
- Heat the rapeseed oil in a pan, fry the schnitzel for about 1 minute on each side. Then put in a baking dish, lightly season both sides with pepper and salt (not too much if the cooked cheese is spicy ;-)). Cover with aluminum foil and put in the oven at 150 degrees for 15 minutes.
- Brush with the cooked cheese just before taking it out of the oven. As soon as it starts to run (it’s quick!), Take the schnitzel out of the oven and place on the plates.
Annotation:
- In this way of preparation, even a thick schnitzel is tender and “through” without the breading being burned 🙂 or you have to knock it thin beforehand.
Side dishes:
- This goes well with small, raw roasted rosemary potatoes that you have time to prepare while the schnitzel is in the oven.
- To do this, peel the potatoes, wash them, pat dry and cut into cubes approx. 1 cm wide. As soon as the schnitzel can be in the oven, add the potatoes that you mixed with the spices to the pan in which the schnitzel was.
- Sear them first, then reduce the heat and let the lid simmer until they are soft on the inside but still firm to the bite on the outside.
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