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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 4 |
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A pork and cheese dish from Appenzell in north-east Switzerland. Ingredients:
480 g pork tenderloin, cut into 16 slices |
75 g butter |
1 onion, finely diced |
garlic, diced |
120 g ham, diced |
125 g mushrooms, finely chopped |
70 g flour |
1 tablespoon parsley, finely chopped |
1 pinch each of rosemary and sage |
1/2 teaspoon salt |
fresh ground black pepper |
1 egg yolk |
35 g appenzeller cheese |
2 whole eggs, lightly beaten |
60 g approx stale breadcrumbs |
Directions:
1. Use a meat mallet or rolling pin to bash the pork slices between sheets of greaseproof paper until they are very thin.
2. Melt 25 g of the butter in a frying pan and sauté the onions and garlic until soft.
3. Add the ham and mushrooms and cook for 3 minutes, stirring continuously.
4. Add 1 tablespoon of the flour and cook for a further minute.
5. Slowly add the wine, stirring using a figure of eight motion with a wooden sppon or spatula, so that it is absorbed by the flour.
6. Add the herbs and seasonings, and cook, still stirring, until the mixture is thick.
7. Remove from the heat and allow to cool.
8. Add the egg yolk and the cheese and mix thoroughly.
9. Spread 8 of the pork slices with the mixture, top with the remaining 8 slices to form a sandwich and pinch the edges to seal.
10. Heat the remaining butter in another frying pan.
11. Dredge each pork 'sandwich' in the remaining flour, dip into the beaten egg and then the breadcrumbs.
12. Cook the pork over a fairly high heat for 3 or 4 minutes on each side and serve immediately.
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