Gevulde Schnitzel (Stuffed Schnitzel)
Gevulde Schnitzel
Once rolled and secured, the schnitzels took on that neat, tidy look that made you feel quietly satisfied before they even hit the pan. As they browned, the edges curled slightly and the filling softened inside, turning the kitchen warm with the smell of butter and crisping crumbs. When you cut into one, the centre always told its own story — a little melted cheese escaping, or a ribbon of ham peeking through. It was the sort of meal that suited evenings when you wanted something comforting but with a touch of care, the kind of dish that made the table feel just a bit more special without any fuss.
Ingredients
- 4 pork schnitzel slices (wrap in clingfilm and hammer to 1 cm thick)
- 6 tsp mustard
- 4 slices ham
- 4 slices mature cheese
- Black pepper
- 50 ml milk
- 2 eggs
- 1 cup breadcrumbs
- 50 g butter (for frying)
Method
- Spread mustard over each schnitzel slice.
- Place a slice of ham and cheese on top, season with black pepper.
- Fold the schnitzel over and secure with a toothpick.
- Dredge in flour, dip in beaten eggs mixed with milk, then coat in breadcrumbs.
- Let rest for 1 hour in the fridge.
- Fry in oil or butter until golden and cooked through.
- Serve with "Soutpampoen" as a side.