Baked egg in schnitzel with apple red cabbage and potatoes

Ingredients for 1 servings:

• 1 egg(s)
• 100 g pork schnitzel
• 100 g potatoes
• 100 g red cabbage (apple red cabbage) from the previous day
• 80 g soft cheese
• 1 tbsp rapeseed oil for frying
• Fat for the mold
• Salt
• Pepper, black from the mill

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 1 hour 5 minutes

Singles Dinner No. 157

Boil the egg in a small saucepan for 8 minutes, cool under cold running water, and peel. Flatten the schnitzel between two freezer bags and season with salt and pepper. Place the egg on the meat, roll it up, and secure it with a toothpick. Heat the oil in a pan and brown the meat roll on all sides. Preheat the oven to 180 degrees fan/convection oven. Lightly grease a small casserole dish and add the red cabbage. Peel the potatoes, halve them, and grate them into the dish over the red cabbage, then season with salt and pepper. Spread the potatoes slightly apart in the dish to leave room for the meat roll in the middle. Slice the cheese and place it over the potatoes and the roll. Place the dish on the middle rack of the oven and roast for 15-20 minutes. Cooking time may vary. Arrange the finished casserole on a plate, garnish, and serve.