John Myers
Ingredients for 2 servings:
- 2 pork schnitzels
- 1 pack of feta cheese, 200 g
- 10 olives, black
- 6 tomatoes, dried in oil
- 1 tsp thyme
- ½ tsp oregano
- 1 egg(s)
- Breadcrumbs
- salt and pepper
- Paprika powder, hot
- Clarified butter
Instructions
Working time approx. 20 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 30 minutes
spicy variation of the classic
Have the butcher slice the schnitzels into butterfly cuts. If you want to do it yourself, freeze them slightly first and then slice them. Mash the feta with a fork. Cut the tomatoes into large pieces and the olives into slices. Mix the feta with the olives, tomatoes, thyme, and oregano. Wash the meat, pat dry, and lay out on a work surface, then season with pepper, salt, and paprika. Spread the filling on one half of the schnitzel, leaving a stripe around the outer edge. Fold the schnitzels closed and secure with toothpicks. Crack the egg onto a plate and whisk. Sprinkle the breadcrumbs on a second plate. Dip the schnitzels first in the egg, then in the breadcrumbs. Sprinkle the breadcrumbs around the toothpicks and press them in lightly. Melt the clarified butter in a pan and fry the schnitzels until golden brown on both sides. This goes well with polenta and Daniel’s ratatouille according to this recipe: https://www.chefkoch.de/rezepte/63031022928945/Ratatouille.html
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