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PORK

MR HANS's Image Gallery & Recipes

Baked Sausage Ziti

Baked Sausage Ziti

Cheese Stuffed Pork Schnitzel

INGREDIENTS:

• 2 x Lean Pork Loin Medallions
• Gruyere Cheese
• Fresh Spätzle
• ½ a Jar of Pasta Sauce
• Chopped Fresh Sage
• Chopped Fresh Parsley
• Salt & Pepper
• Flour
• 2 x Eggs
• Panko Breadcrumbs

CHEESE STUFFED PORK SCHNITZEL:

• Set up 3 bowls. Each bowl should be around 20cm in diameter, (large enough to hold each flattened pork medallion)
• Beat the eggs in one of the bowls
• Put 4 Tbsp of flour into the 2nd bowl, season with salt & pepper and mix in with a fork
• Put a generous amount of panko breadcrumbs into the 3rd bowl
• Place each pork medallion between 2 x pieces of cling film
• With a kitchen mallet or wooden rolling pin, flatten both medallions until thin. (try to make each medallion the same size)
• These 2 pork medallions have now turned into 2 pork schnitzels
• Cut a 'credit card shape' slice of gruyere cheese roughly 1cm thick
• Place the sliced piece of gruyere cheese in the centre of one of the schnitzels
• Brush that schnitzel with some of the beaten egg around the slice of gruyere cheese
• Place the 2nd schnitzel on top and press gently to create the seal
• Secure the schnitzel parcel with 4 x bamboo skewers (if necessary, trim the bamboo skewers, leaving 2cm showing each end)
• Dust the schnitzel parcel in the bowl of flour, shaking off any excess
• Next, completely coat the schnitzel parcel with the beaten egg
• Then transfer to the bowl of panko breadcrumbs and coat well
• Keep any remaining beaten egg and panko breadcrumbs to one side for later
• Put the schnitzel parcel on a plate and leave in the fridge for around 1 hour to firm up and seal
• Once the schnitzel parcel is chilled, coat again in more beaten egg and more panko breadcrumbs (giving it a 2nd coating)
• Carefully remove the 4 x bamboo skewers (giving a slight twist while you pull will help them release)
• Preheat the oven to 190°C or 170°C fan
• Heat the deep fat fryer to170°C (or heat around a cup of vegetable oil in a suitable size frying pan)
• Deep fry the schnitzel parcel for around 3 minutes until golden brown (or 3 minutes each side in a frying pan)
• Transfer the schnitzel parcel to the oven and cook for a further 15 minutes at 190°C or 170°C fan
• While the schnitzel parcel is in the oven, prepare the spätzle in a large saucepan as per the packet instructions
• Heat the pasta sauce in a small saucepan, add the chopped sage & parsley and simmer gently for 5 mins on a low heat
• Drain the spätzle and return it to the saucepan, add the heated pasta sauce and more freshly chopped parsley, and stir in
• Remove the cheese stuffed schnitzel from the oven and cut in half, revealing the melted cheese

Cheese Stuffed Pork Schnitzel

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