Stuffed schnitzel "Allgäu style"

Ingredients for 4 servings:

• 1 large cucumber(s)
• 1 bunch of dill
• 1 tbsp sour cream
• ½ bunch parsley
• 250 g spaetzle
• 75 g smoked bacon, streaky, without rind
• 400 g mushrooms, brown
• 1 onion(s)
• 50 g whipped cream
• 4 pork schnitzels, approx. 120 g each
• 4 slices of ham
• 100 g mountain cheese, grated
• 2 m.-sized eggs
• 4 tbsp flour
• 100 g breadcrumbs
• 100 ml rapeseed oil or sunflower oil
• 2 tbsp butter
• some nutmeg, freshly grated
• some salt and pepper, black from the mill

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

with bacon spaetzle, creamed mushrooms and cucumber salad

Clean and rinse the cucumber, and slice or grate it into thin slices. Rinse the dill, shake it dry, and finely chop it. Mix the sour cream with the cucumber slices and dill and season with a little salt. Rinse the parsley, shake it dry, and finely chop the leaves. Cook the spaetzle in plenty of boiling, lightly salted water according to the package instructions. Cut the bacon into strips and fry in a pan without adding any fat. Clean and halve the mushrooms. Peel and finely dice the onion. Remove the bacon strips from the pan and fry the mushrooms with the diced onion in the bacon fat. Deglaze with the cream, bring to a boil, and then simmer for about 4 minutes. Season with a little salt and a few grinds of freshly ground black pepper. Rinse the schnitzels, pat them dry, and cut them in half crosswise, but do not cut all the way through. Cut the ham in half crosswise. Season the schnitzels with a little salt and a few turns of freshly ground black pepper. Top one half of the schnitzels with the mountain cheese and the ham, then fold the other half on top. Beat the eggs. Coat the schnitzels one after the other, first in the flour, then in the eggs, and finally in the breadcrumbs. Heat the oil in a pan and fry the schnitzels until golden brown. Melt the butter in a saucepan. Toss the spaetzle in the flour, season with a little salt, a few turns of freshly ground black pepper, and a little nutmeg, then fold in the bacon strips. Serve everything on plates and sprinkle with the chopped parsley.