Piquant filled schnitzel

20 min. total time

Ingredients for 4 portions

Preparation

1. First, prepare a breading station. Have 1 plate with flour, 1 bowl with egg, and a container with breadcrumbs ready.
2. Then separate 4 eggs and fry only the egg whites to make a “fried egg” (add the yolks to the breading mixture).
3. Next, flatten the meat (pound with the flat side of a meat tenderizer). Season each piece of meat with salt and pepper, and generously spread with the paprika paste, leaving a 1cm border (be careful, it’s spicy).
4. Place ham and the prepared “fried egg” on top. Brush the 1cm border with egg from the breading station, fold over, and lightly spray with water.
5. First, coat in flour (do not press), flip (again, do not press), then dip in egg, flip again, and finally coat in breadcrumbs. Gently shake the container so the breadcrumbs lightly cover the edges of the meat. Flip again, without pressing.
6. In a pan, fry until golden brown at around 180 degrees Celsius. Test the temperature with a wooden spoon (bubbles should form on the wood). In the meantime, keep warm in the oven at around 90-120 degrees Celsius on a paper towel and finish the rest.

Nutrition score

20 min. total time | 20 min. preparation time | Bratpfanne