Pork Schnitzel, stuffed with Sun dried Tomato and Blue Cheese – Kalamata Papadimitriou

Pork Schnitzel, stuffed with Sun dried Tomato and Blue Cheese

grammi_sintagis
TV Show: -
Recipy: Dimitris Skarmoutsos, Chef
Product:
Mustard Squeeze - Mild

TIME: 50min
SERVES: 4
DIFFICULTY LEVEL: 2 

INGREDIENTS
For the schnitzels:
4 medium sized pork cutlets ( 150 gr/cutlet)
Salt, to taste
Pepper, to taste
1 tbsp mild mustard
4-5 sun dried tomatoes, finely chopped
75 gr blue cheese, crumbled
1 ½ cup all-purpose flour
2 large eggs, beaten
1 ½ cup bread crumbs
1 cup vegetable oil for frying 

For the potatoes:
1 kg potatoes, cut into small pieces
½ tsp salt
Freshly ground pepper, to taste
3 tbsp olive oil
1 tbsp mild mustard Kalamata Papadimitriou
1 lemon, the juice
1 cup water
1 tbsp fresh thyme

PREPARATION
For the schnitzels:
Pound the cutlets with a meat mallet so they become thinner and broader.
Season both sides of the cutlets with salt and pepper.
Brush the side you will stuff with the mustard.
On the edge of the cutlet, place pieces of sun-dried tomatoes and some blue cheese.
Roll tight
Dip the stuffed cutlet first in the flour, next in the whisked eggs, and finally in the breadcrumbs, taking care that it doesn’t open.
Fix the two ends of the cutlet with toothpicks.
Follow the same procedure for the remaining cutlets.
In a big frying pan, heat the vegetable oil well.
Fry the cutlets until golden brown, flipping occasionally for a more uniform result and so that the meat is thoroughly cooked.
Remove the frying pan from the heat and transfer the schnitzels on to a platter, lined with paper towel to drain the excess oil.
Remove the toothpicks.
Serve the schnitzels warm with the roasted potatoes.

For the potatoes:
Preheat the oven at 180oC.
Spread out the potato pieces on a baking tray.
Add salt, pepper, olive oil, mild mustard and the lemon juice.
Toss by hand so the ingredients evenly coat all the potatoes.
Add the water, place the baking tray in the oven and bake for 40 minutes.
Sprinkle with thyme and leave the potatoes in the oven until the stuffed schnitzels are ready.

Source: http://www.dimitrisskarmoutsos.gr/

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