APPENZELL SCHNITZEL
A recipe by Betty Bossi
Appenzell Schnitzel with smoked country ham and cheese. Totally Appenzell!
Preparation and cooking time: around 20 minutes
INGREDIENTS FOR 4 SERVINGS
| 4 | thin pork cutlets (e.g. from the loin, approx. 60 g each), slightly pounded |
|---|---|
| pinch of | ground caraway |
| pinch of | salt |
| 4 slices | smoked country ham (approx. 60 g) |
| 4 slices | Appenzeller cheese (e.g. Surchoix, approx. 100 g) |
| approx. 25 g | sorrel, stalks removed |
| butter for frying |
METHOD
Pat the meat dry using kitchen roll, season on both sides. Place a cutlet atop a ham slice, then top with a slice of cheese and sorrel. Fold ham over, holding in place with toothpicks. Fry schnitzel in the hot butter for approx. 2.5 minutes on each side. Remove pan from heat, cover and let rest for 2 minutes.
- Tip: Use wild garlic instead of sorrel. Serve with potato gratin, seasoned with a splash of vinegar.