Steier schnitzel with cheese filling & garlic rice

Ingredients

For the schnitzel

• 4 pork escalopes (or turkey escalopes), thinly pounded

• 120 g Emmental cheese, thinly sliced

• 200 g baby spinach, chopped and lightly squeezed

• Salt, pepper, paprika powder

• Oil or clarified butter for frying

For the breading

• 3 tablespoons flour

• 2 eggs

• 80 g breadcrumbs

• 40 g ground pumpkin seeds (or ready-made crumb-pumpkin seed mixture)

For the garlic rice

• 200 g long grain rice

• 600 ml water or clear soup

• 3-4 cloves of garlic, finely chopped

• 2 tbsp butter or oil

• 30 g butter for finishing

• 1 strong pinch of salt

💡 Tip: Sauté the garlic slowly to make it aromatic and not bitter.

Preparation

Prepare the schnitzel

Flatten the slices of meat, season with salt, pepper and a little paprika powder. Top each schnitzel with Emmental cheese and spinach, then fold together and secure with toothpicks.

Breading

Dredge the stuffed cutlets first in flour, then in beaten eggs and finally in the mixture of breadcrumbs and pumpkin seeds.

Bake

Fry in a pan over a medium heat in plenty of oil or clarified butter until golden brown on both sides. After frying, drain briefly on kitchen paper.

Garlic rice

Gently sauté the chopped garlic in butter or oil. Add the rice and cook briefly until translucent. Pour in water or soup, season with salt, cover and leave to swell over a low heat for approx. 15 minutes. Then fold in the remaining butter and fluff up the rice with a fork.

Sideboards

Serve the Steierschnitzel with garlic rice - optionally refine with a few drops of pumpkin seed oil.