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
- 1.06 lb pork tenderloin, cut into 16 slices
- 0.17 lb butter
- 1 onion, finely diced
- garlic, diced
- 0.26 lb ham, diced
- 0.28 lb mushrooms, finely chopped
- 0.15 lb flour
- 1 tablespoon parsley, finely chopped
- 1 pinch each of rosemary and sage
- 1⁄2 teaspoon salt
- fresh ground black pepper
- 1 egg yolk
- 0.08 lb Appenzeller cheese
- 2 whole eggs, lightly beaten
- 0.13 lb 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.