Baked schnitzel

Ingredients for 4 servings:

• 4 pork schnitzels from the pork loin, each approx. 180g
• 150 g mushrooms, fresh (small) or from the can
• 4 tomatoes, firm
• 20 slices of cheese, for gratinating, preferably Emmental
• 8 slice(s) ham, cooked
• Breadcrumbs
• Flour
• salt and pepper
• 2 eggs

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Preparation: Cut 4 fresh pork schnitzels from the pork loin, each weighing approximately 180-200 grams, into butterflied pieces or have a butcher do it. Alternatively, you can also use schnitzel meat from the topside or the ham. I personally don’t like that so much. Flatten the schnitzels slightly, season with salt and freshly ground pepper. Then coat in flour, beaten egg, and breadcrumbs. Press down lightly. Slice the tomatoes, and halve or quarter the mushrooms. Preparation: Briefly fry the schnitzels in a pan with oil on both sides, but do not cook them completely. At the same time, toss the mushrooms in another pan or pot. Remove the schnitzels from the pan and place them on a heat-resistant surface. Top each schnitzel with 2 slices of cooked ham, the mushrooms, the tomatoes, and 5 slices of cheese. Then bake in the oven or under the grill until the cheese has taken on a nice brown color. The schnitzels, which were only briefly seared beforehand, continue to cook and remain juicy. Serve with, for example, duchess potatoes and a crisp salad.