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Stuffed schnitzel Italian style

updated

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Ingredients for 4 servings:

  • 4 pork schnitzels
  • 100 g dried tomatoes in oil
  • 250g mozzarella
  • 4 tbsp pesto (herb pesto)
  • 1 clove(s) garlic
  • salt and pepper
  • 50 g flour
  • 2 cups oil

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 40 minutes

Cut small pockets into the schnitzels. Cut the sun-dried tomatoes, garlic, and 125g of mozzarella into small pieces, then mix with the pesto. Fill the schnitzels with the mixture and secure with toothpicks or pins. Season the schnitzels with salt and pepper. Coat the schnitzels in a little flour and pat dry. Fry in oil until golden brown. Place the schnitzels in a baking dish and sprinkle with the remaining tomato and cheese mixture. Cut the remaining 125g of mozzarella into strips and sprinkle over the schnitzels. Bake in the oven at 180°C for 10-15 minutes.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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