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Zarte Schweineschnitzel in knuspriger Panier, belegt mit aromatischem Parmaschinken und fein geriebenem Parmesan. In kräftiger Rinderbrühe vollendet, bis der Käse schmilzt – das Original aus Bologna in nur 25 Minuten auf dem Tisch!
Preparation method
Preparation & breading
Carefully pound the pork schnitzels thin between sheets of cling film. Season sparingly on both sides with a pinch of fine salt and ground black pepper.
Prepare three deep plates: Fill the first with smooth wheat flour. In the second, whisk the egg with a pinch of ground nutmeg. Fill the third with classic breadcrumbs. First, dredge the schnitzels in the flour (tapping off any excess), then dip them into the egg, and finally coat loosely in the breadcrumbs without pressing down firmly.
Frying & finishing
Melt the clarified butter (ghee) in a wide frying pan. Fry the breaded schnitzels over medium to high heat for about 2 to 3 minutes on each side until golden brown.
Chef's tip
Always pour the beef broth into the side of the pan so that the ham and cheese melt gently while the underside absorbs the flavorful pan juices.
Since Parma ham and Parmesan are already naturally salty, the meat should be seasoned with salt very sparingly before breading.
Ingredients
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70 min
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