Swallow nests

Ingredients for 4 servings:

• 4 pork schnitzels (slightly larger)
• 4 eggs
• 8 slices of ham with fat edge
• 3 large onions
• some salt and pepper
• 2 tsp, heaped butter
• some oil (grape seed oil)
• n. B. Caraway
• n. B. water
• possibly broth if required

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

Pork schnitzel with egg

Peel the onions and dice them into very small cubes. Heat the grapeseed oil. Sauté the onions until golden yellow or golden brown. Add a very small amount of salt. Boil the eggs until hard-boiled, then peel them. Pound the schnitzels to make the meat thinner, longer, and larger. Place two slices of ham on top and season with pepper. Place an egg on each end of each schnitzel and roll them up, then secure the roll with toothpicks. Remove the onions from the pan. Heat the butter and fry the rolled schnitzels in the butter, first on the rolled edge. Once the edges are browned, add the onions. Add a little caraway seeds for better digestibility. If the onions and schnitzels are starting to burn, deglaze with a little water. After deglazeing the pan for the first time, add a little more water (about 1 cm high in the pan) and cover the pan. Cook over low heat for about 20 minutes. Turn the schnitzels over halfway through cooking. Shortly before serving, remove the rolled schnitzels and dilute the resulting sauce with a little water and broth (the frying usually results in a very dark and strong sauce, which needs to be thinned with a little water or broth). Season with spices, if desired. Cut the schnitzel rolls exactly in half, arrange on plates, and pour the sauce around them. Serve with vegetables or spaetzle, as desired. Why is it called “Schwalbennest” (Swallow’s Nest)? I only know it by that name from Austria. Perhaps there is another name, but I don’t know it.