Schnitzel with Jarlsberg and Potato Salad

Serves 4

Ingredients

4 pork cutlets
4 thick slices of Jarlsberg
200 g clarified butter
100 g flour
100 g breadcrumbs
3 eggs, beaten
salt and pepper

Potato salad

800 g peeled potatoes
200 ml chicken stock
1 chopped onion
3 tbsp white wine vinegar
4 tbsp olive oil
salt and pepper

Start with the potato salad.
Boil the potatoes in water and allow them to cool. Sauté the onion and heat the chicken stock, slice and add the potatoes, season with salt, pepper and vinegar.

Place the flour, eggs and breadcrumbs in three separate dishes.

Lightly pound the pork cutlets and prick them with a fork. Season lightly with salt and pepper. Place a slice of Jarlsberg in the middle of a cutlet and fold it over, then dip it in (1) flour, (2) eggs and (3) breadcrumbs.

Brown the schnitzels in clarified butter 3–4 minutes on each side.

Serve with the warm potato salad.

Pork schnitzel

The classic Wienerschnitzel is made with veal, but schnitzel can be made with good quality ork as a substitute if veal is not available. The melted Jarlsberg cheese adds an aromatic, nutty lavour and body to the lean, sweet pork. Open a bottle of the fresh, full-flavoured Austrian Grüner Veltliner, and enjoy!

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