Schnitzel rolls, filled and breaded

Ingredients for 5 servings:

• 5 pork schnitzels, 150 – 170 g each
• 5 slice(s) of Serrano ham, 15 – 20 g each
• 5 cubes of cave cheese
• 75 g Dijon mustard
• e.g. salt and pepper
• Paprika powder
• 2 eggs
• 40 ml whipped cream, alternatively whole milk
• 4 tbsp, heaped breadcrumbs, finely ground
• 3 tbsp, heaped wheat flour
• Oil for frying

Instructions

Working time approx. 20 minutes; Rest time approx. 10 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 40 minutes

Wash the schnitzel, pat dry with kitchen paper, and flatten wafer-thinly. Spread the meat evenly with mustard, then season with salt, pepper, and paprika. Place them side by side on a clean work surface and top with the Serrano ham. Place a cube of cheese at the bottom of the schnitzel. Roll the slices tightly, tucking in the outer edges so the cheese doesn’t leak out when frying. Secure each roll with a small meat skewer or toothpick. Place the flour and breadcrumbs separately on a deep plate. In a third plate, whisk the eggs with the cream. Coat each meat roll in flour and shake off any excess flour. Then carefully coat them all over with the egg mixture, ensuring all edges are covered. Finally, roll them in the fine breadcrumbs until the rolls are evenly coated. Heat a pan with plenty of oil. Fry the meat rolls in the hot oil until evenly browned. Degrease with kitchen paper and let it rest for about 5 – 10 minutes in the oven at 90 °C.