Prep 15 mins
Cook 20 mins
A pork and cheese dish from Appenzell in north-east Switzerland. Taken from www.cookipedia.co.uk and posted for ZWT7
- 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
- 14.79 ml parsley, finely chopped
- 0.25 ml each of rosemary and sage
- 2.46 ml salt
- fresh ground black pepper
- 1 egg yolk
- 35 g Appenzeller cheese
- 2 whole eggs, lightly beaten
- 60 g approx stale breadcrumbs
- Use a meat mallet or rolling pin to bash the pork slices between sheets of greaseproof paper until they are very thin.
- Melt 25 g of the butter in a frying pan and sauté the onions and garlic until soft.
- Add the ham and mushrooms and cook for 3 minutes, stirring continuously.
- Add 1 tablespoon of the flour and cook for a further minute.
- 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.
- Add the herbs and seasonings, and cook, still stirring, until the mixture is thick.
- Remove from the heat and allow to cool.
- Add the egg yolk and the cheese and mix thoroughly.
- 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.
- Heat the remaining butter in another frying pan.
- Dredge each pork 'sandwich' in the remaining flour, dip into the beaten egg and then the breadcrumbs.
- Cook the pork over a fairly high heat for 3 or 4 minutes on each side and serve immediately.