Pork Schnitzel, stuffed with Sun dried Tomato and Blue Cheese - Kalamata Papadimitriou
Generic filters
Exact matches only
Search in title
Search in content
Search in excerpt


Pork Schnitzel, stuffed with Sun dried Tomato and Blue Cheese


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


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/





Thouria Messinias

24009 Kalamata
+30 27210 32960-3
+30 27210 33008

Privacy – Policy
Website Design: Think Plan Be
Copyright © 2022 KALAMATA PAPADIMITRIOU. Privacy Policy Website Design: Think Plan Be