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 Papadim’s
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.
