Pork Cutlet with Mushroom and Ham Stuffing

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Pork Cutlet with Mushroom and Ham Stuffing
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Difficulty:
easy
Difficulty
Preparation:
35 min.
Preparation
ready in 1 hr
Ready in

Ingredients

for
4
For the stuffing
200 grams fresh button Mushroom
100 grams cooked ham (in slices)
1 shallot
½ bunch parsley
30 grams butter
salt
freshly ground peppers
For the cutlet
4 Pork cutlets (about 160 grams)
100 grams Pastry flour
1 egg
150 grams breadcrumbs
50 grams clarified butter
How healthy are the main ingredients?
hamparsleyshallotsaltegg

Preparation steps

1.

For the stuffing, trim the mushrooms and cut together with the ham into small cubes. Peel the shallot and chop finely. Rinse the parsley, shake dry, pluck the leaves and finely chop.

Melt 30 grams (approximately 1 ounce or 2 tablespoons) butter in a pan and fry the mushrooms with the ham and shallots for 2-3 minutes. Mix in the parsley, and season with salt and pepper. Remove the pan from the heat and allow the stuffing to cool.

2.

For the cutlets, rinse the pork schnitzel, pat dry and cut in half each slice lengthwise. but do not completely separate the slices. Fold up the cutlets, place plastic wrap between 2 layers and knock a little flat. Season the slices with salt and pepper, spread the stuffing over each slice, fold the slices again and press the sides firmly.

3.

Dip the cutlets first in flour, then in beaten egg and finally in breadcrumbs. Press the cutlets firmly and then fry in a hot pan with butter until golden brown on both sides. Remove, drain on kitchen paper and serve to taste with lemon wedges.