Hussar Schnitzel

Ingredients for 4 servings:

• 500 g pork schnitzel (but also turkey, chicken or veal)
• 250 g bell pepper(s), red, green, yellow (tricolor)
• 100 g onion(s)
• 100 g cucumber(s) (pickles)
• 1 small can of corn (sweet corn)
• 100 g meat (smoked ham or leg ham)
• 200 g cheese (Gouda, Emmental)
• Paprika powder, sweet
• Parsley and basil, fresh
• salt and pepper
• 1 tsp mustard
• 2 tbsp balsamic vinegar
• Flour, for binding
• Spice(s), to taste

Instructions

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

Spicy gratinated schnitzel

Briefly pound the schnitzels (or flatten them evenly), season with salt and pepper, and sear them in a pan. Immediately place them in an ovenproof dish or on a baking sheet, ensuring the schnitzels form a seamless surface without overlapping. Cover with aluminum foil until ready to use. Finely dice the onions, cucumbers, and bell peppers and scatter them evenly over the schnitzels along with the corn. Season to taste with paprika and finely chopped herbs. Place the smoked schnitzel back on top, ensuring it’s seamless, and grate the cheese over it, similar to lasagna. Sprinkle a little more paprika for a nice color contrast. Then place in the oven at around 180 degrees Celsius (350 degrees Fahrenheit) until the cheese browns (approx. 30 minutes). The vegetables will now be cooked through, but will still have a pleasant bite. To make the juices, carefully pour the resulting juices from the dish into a small saucepan. Season with mustard, vinegar, and spices, if desired, and thicken with a little flour. Bring to a boil briefly and serve with the schnitzel. Pasta, spaetzle, or fried potatoes are ideal side dishes. A fine green salad is certainly not a bad addition. A fruity white wine or a cold beer are equally delicious.