Pork schnitzel

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Pork schnitzel

with Jarlsberg® and potato salad


Ingredients

  • 4 pork cutlets
  • 4 thick slices of Jarlsberg®
  • 200 g clarified butter
  • 100 g flour
  • 100 g breadcrumbs
  • 3 eggs, beaten
  • Salt and pepper

Potato salad

  • 800 g peeled potatoes
  • 200 ml chicken stock
  • 1 chopped onion
  • 3 tbsp white wine vinegar
  • 4 tbsp olive oil
  • Salt and pepper


Preparation

Make the potato salad first to allow the flavours to blend. Boil the potatoes in water till tender. Let cool. Sauté the onion and add the chicken stock. When stock has heated through, slice and add the potatoes, season with salt, pepper and vinegar. Combine gently and remove from heat.

Put the flour, eggs and breadcrumbs in three separate dishes.

Lightly pound the pork cutlets between two sheets of plastic wrap. Prick them on both sides with a fork, and season lightly with salt and pepper. Place a slice of Jarlsberg® in the middle of a cutlet and fold it over, then dip it in (1) the flour, (2) the eggs and (3) the breadcrumbs.

Brown the schnitzels in clarified butter 3 – 4 minutes on each side.

Serve with the warm potato salad.