Baked, stuffed ham schnitzel with fennel potatoes

Ingredients for 2 servings:

• 210 g schnitzel (ham schnitzel)
• 350 g fennel
• 350 g potatoes
• 110 g cheese (Grünländer), approx. 5 slices
• Salt
• Black pepper, freshly ground
• 1 tsp coriander, dried
• Chili flakes, from the mill
• 2 tbsp rapeseed oil for the pan
• Fat for the mold

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 15 minutes

A recipe for two

Cut two small pieces of the fennel shoots and some of the green parts from the fennel bulb. Arrange the schnitzels on the countertop and sprinkle with salt and pepper. Place one slice of cheese on each schnitzel, grind chili flakes over the top, and place a piece of fennel shoot and some fennel greens in the lower part of each cheese slice. Roll everything up into a roulade and secure with a toothpick. Heat 1 tablespoon of rapeseed oil in a pan over medium heat and sear the two roulades on all sides. Preheat oven to 180°C (fan). Grease a baking dish, place the seared roulades in it, top with three slices of cheese, and sear in the oven on the middle rack for about 20 minutes. Heat the second tablespoon of rapeseed oil in a pan over medium heat. Add the peeled, diced potatoes and diced fennel, season with salt and pepper, sprinkle with coriander, and mix everything thoroughly. Cover and cook for about 15 minutes. Check the potatoes are tender. Arrange the ham schnitzel and fennel potatoes on a plate, garnish, and serve.