Schnitzel in mustard sauce

Ingredients for 4 servings:

• 4 pork schnitzels (180 g each)
• 2 tbsp chili sauce
• Paprika powder
• salt and pepper
• 100 g salami slices
• 100 g tomatoes
• 80 g cheese (Emmental), grated
• 3 tbsp herb butter (pepper butter)
• 250 ml cream
• 3 tbsp Dijon mustard
• 250 ml meat broth or gravy
• 2 tbsp peppercorns, green, pickled

Instructions

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

Cut a pocket into the schnitzel with a sharp knife and brush the inside with chili sauce, season with salt, pepper, and paprika. Line the pockets with the salami slices. Finely chop the tomatoes, fill the schnitzel pockets with the grated Emmental cheese, and secure the openings. Heat the pepper butter in a pan and fry the schnitzel for about 5 minutes on each side. Remove and keep warm. Add the cream and mustard to the pan and bring to a boil. Add the meat broth or meat juices and reduce. Add the green peppercorns. Season the sauce with salt and pepper. Serve the schnitzel with the sauce on plates. Spätzle goes well with the pasta.